Name: Slow-Cooked Turkish Lamb and Pepper Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 3 lbs bone-in lamb shoulder, trimmed and cut into 1.5-inch chunks; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp ground cumin; 3 tbsp olive oil; 2 large yellow onions, sliced into half-moons; 2 green bell peppers, cored and sliced into strips; 4 garlic cloves, minced; 2 tbsp tomato paste; 3 ripe Roma tomatoes, diced (about 2 cups); 1 1/2 tsp Aleppo pepper; 1 tsp sweet paprika; 2 dried bay leaves; 1 cup warm beef or lamb broth; 1 tbsp fresh thyme leaves

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This Turkish comfort dish features lamb shoulder braised low and slow with green peppers, ripe tomatoes, and warm Aleppo pepper until fork-tender. Traditionally cooked in a clay tas (earthenware pot), it develops a rich, silky sauce that begs for crusty bread or a bowl of buttered pilaf.

Prep Time20 mins

Cook Time120 mins

Total Time140 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

395 kcalCalories
22 gFat
7 gSaturated Fat
11 gCarbs
3 gFiber
6 gSugar
36 gProtein
540 mgSodium
720 mgPotassium
60 mgCalcium
4 mgIron
32 mgVitamin C
85 mcgVitamin A

Ingredients

For the lamb and marinade

3 lbs bone-in lamb shoulder, trimmed and cut into 1.5-inch chunks
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp ground cumin
3 tbsp olive oil

For the stew base

2 large yellow onions, sliced into half-moons
2 green bell peppers, cored and sliced into strips
4 garlic cloves, minced
2 tbsp tomato paste
3 ripe Roma tomatoes, diced (about 2 cups)
1 1/2 tsp Aleppo pepper
1 tsp sweet paprika
2 dried bay leaves
1 cup warm beef or lamb broth
1 tbsp fresh thyme leaves

Directions

Pat the lamb chunks dry with paper towels, then season with salt, pepper, and cumin. Heat 2 tablespoons of olive oil in a heavy clay pot or Dutch oven over medium-high until shimmering.
Brown the lamb in batches without crowding, turning every 2 minutes until a deep crust forms on all sides, about 8 minutes per batch. Transfer browned pieces to a plate as you go.
Reduce heat to medium and add the remaining 1 tablespoon olive oil. Cook the onions and bell peppers, stirring occasionally, until softened and lightly caramelized, about 8 minutes. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
Add the diced tomatoes, Aleppo pepper, paprika, and bay leaves, stirring to scrape up any browned bits from the bottom of the pot. Nestle the lamb and any accumulated juices back into the pot.
Pour in the warm broth and add the thyme. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a 325°F oven (or reduce stovetop heat to lowest setting) for 1 hour 45 minutes, until the lamb is fork-tender and the sauce has thickened.
Remove the lid for the final 15 minutes to let the sauce reduce slightly. Discard bay leaves, taste for seasoning, and adjust salt as needed. Serve hot in shallow bowls with buttered rice or torn flatbread to soak up the sauce.

Cook’s Notes

Brown the lamb in batches so each piece gets a deep crust instead of steaming.
If you have a Turkish güveç (clay pot), soak it in water for 30 minutes before cooking to prevent cracking and improve heat retention.
A pinch of Maras or Urfa biber stirred in at the end adds smoky heat without overwhelming the dish.
The stew improves overnight; refrigerate and reheat gently for deeper flavor the next day.
Serve over buttered vermicelli pilaf or with warm pide to soak up every drop of sauce.

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