Hearty Turkish Lamb Stew
A rich, protein-packed Turkish lamb stew with tender chickpeas and pearl onions, slowly cooked with aromatic spices and tomato paste. Perfect for weeknight dinners, meal prep, or cozy gatherings, this fiber-rich, nutrient-dense stew is both satisfying and wholesome.
Equipment
- 1 kitchen scale
- 1 Lodge Dutch oven or heavy-based pan
- 1 sharp knife
- 1 set of measuring spoons
Ingredients
- 250 g dried chickpeas soaked overnight
- 800 g diced lamb or beef as a substitute
- 1 –2 tbsp olive oil
- 8 –10 pearl onions or small shallots peeled, whole
- 3 cloves garlic finely chopped
- 1 tbsp tomato paste
- 1 tbsp red pepper paste or 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 L chicken lamb, or beef stock
- 1 chopped red chili optional, or ¼ tsp chili flakes
- ½ tsp freshly ground black pepper
- 1 tsp salt
Instructions
- Soak the Chickpeas: Start by preparing the chickpeas, which are a key ingredient in this stew. Place 250 grams of dried chickpeas into a large bowl and cover them generously with cold water. Allow them to soak overnight or for at least 8 hours. This softens the chickpeas, reduces cooking time, and ensures they cook evenly in the stew.
- Pre-Cook the Chickpeas: Drain the soaked chickpeas and transfer them to a medium-sized pot. Fill the pot with fresh water until the chickpeas are fully submerged. Place the pot over medium heat and bring the water to a rolling boil. Once boiling, reduce the heat to low and simmer for 30–40 minutes, or until the chickpeas are just tender but not mushy. Drain and set aside. If using a pressure cooker, cook on low heat for 20–25 minutes, adjusting according to your model.
- Preheat the Oven or Pan: If you are using a Dutch oven in the oven, preheat it to 180°C (360°F). If cooking on the stovetop, ensure you have a heavy-based pan ready. Preheating ensures the lamb sears evenly and locks in its natural juices.
- Sear the Lamb: Heat 1–2 tablespoons of olive oil in your Dutch oven or heavy-based pan over medium-high heat. Add the diced lamb in small batches so each piece can brown properly without steaming. Sear the lamb for about 4–5 minutes per batch, turning occasionally, until all sides develop a deep golden-brown color. Remove the browned lamb from the pan and set aside while keeping the pan hot.
- Sauté the Pearl Onions: In the same pan, add the peeled pearl onions (8–10 small onions or shallots). Cook over medium heat for 3–4 minutes, stirring occasionally, until they start to brown slightly and release their natural sweetness. This step adds depth of flavor to the stew and balances the richness of the lamb.
- Add the Garlic: Once the onions are slightly browned, stir in 3 finely chopped garlic cloves. Sauté for another minute until fragrant, being careful not to burn the garlic, as burnt garlic can become bitter.
- Incorporate Tomato and Red Pepper Pastes: Add 1 tablespoon of tomato paste and 1 tablespoon of red pepper paste to the pan (or substitute with tomato paste if you don’t have red pepper paste). Stir thoroughly to coat the onions and garlic. Cooking the paste for 1–2 minutes helps remove the raw taste and intensifies the umami flavor.
- Sprinkle the Flour: Add 1 tablespoon of flour to the mixture. Stir immediately to combine. The flour acts as a natural thickener for the stew, ensuring a silky, rich consistency without clumping.
- Deglaze the Pan: Pour a small splash of stock (approximately 50–100 ml) into the pan, stirring continuously to lift any caramelized bits stuck to the bottom. These browned bits, known as fond, add a deep, savory flavor to your stew.
- Combine Lamb and Chickpeas: Return the seared lamb to the pan and add the pre-cooked chickpeas. Stir gently to mix everything together, allowing the flavors to start blending.
- Add Remaining Stock and Seasonings: Pour in the remaining 1 liter of chicken, lamb, or beef stock. Add ½ teaspoon freshly ground black pepper, 1 teaspoon of salt, and a chopped red chili or ¼ teaspoon of chili flakes if you want a subtle heat. Stir carefully to distribute the seasoning evenly.
- Cook the Stew in Oven or Stovetop: Oven Method: Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 2 hours, checking every 30 minutes. Stir gently to prevent sticking, and add extra stock if the stew becomes too thick.Stovetop Method: Cover the pan with a lid and reduce the heat to low. Simmer gently for 2 hours, stirring every 30 minutes. Monitor the liquid and add more stock if needed to maintain a stew-like consistency.
Notes
- Soak chickpeas overnight to ensure even cooking and a creamy texture.
- Sear lamb in small batches to prevent overcrowding and achieve a golden-brown crust.
- Toast tomato and red pepper paste before adding stock to deepen the flavor.
- Adjust the chili or red pepper paste for mild or spicier versions.
- Use homemade or high-quality stock for a richer, more savory stew.
- Stir occasionally and scrape the bottom to incorporate flavorful browned bits (fond).
- Can be cooked on stovetop or in the oven depending on your preference.
- Leftovers taste even better the next day as flavors continue to develop.
