Turkish Forest Lamb Stew with Mushrooms

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Orman Kebabi, or 'forest kebab,' is a rustic Anatolian braise that celebrates wild mushrooms and tender lamb simmered with tomatoes, green peppers, and herbs. The earthy flavors of the mushrooms pair with Aleppo pepper and fresh thyme for a deeply aromatic one-pot meal traditionally served over rice or with crusty bread.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 16 gCarbs
• 4 gFiber
• 8 gSugar
• 42 gProtein
• 720 mgSodium
• 980 mgPotassium
• 85 mgCalcium
• 5.5 mgIron
• 38 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the lamb and vegetables

• 2 lb (900 g) boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 green bell peppers, seeded and sliced into strips
• 8 oz (225 g) mixed mushrooms (cremini, oyster, and shiitake), torn or quartered
• 2 medium tomatoes, grated (or 1 can 14 oz crushed tomatoes)
• 1 tablespoon tomato paste

For the seasoning and finishing

• 1 tablespoon Aleppo pepper (or 2 teaspoons sweet paprika plus 1/2 teaspoon cayenne)
• 1 teaspoon ground sumac
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt, plus more to taste
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup chopped fresh flat-leaf parsley
• Steamed rice or warm flatbread, for serving

Directions

1. Pat the lamb cubes dry with paper towels and season with salt and black pepper. Heat the olive oil in a heavy-bottomed Dutch oven or deep skillet over medium-high until shimmering.
2. Sear the lamb in batches, turning once, until deeply browned on all sides, about 6–8 minutes total per batch. Transfer to a plate and set aside.
3. Reduce heat to medium and add the chopped onion to the same pot. Cook, stirring and scraping up the browned bits, until softened and golden, about 6 minutes. Add the garlic and cook 1 minute more until fragrant.
4. Stir in the tomato paste and Aleppo pepper and cook for 2 minutes to deepen the flavor. Return the lamb and any juices to the pot along with the grated tomatoes, thyme sprigs, and bay leaf.
5. Pour in 1 cup of hot water, bring to a gentle simmer, cover, and braise on low heat for 35 minutes until the lamb is fork-tender.
6. Add the green pepper strips and mixed mushrooms to the pot, stirring to coat. Cover and continue to simmer for 15 more minutes, until the peppers are silky and the mushrooms have released and reabsorbed their juices.
7. Uncover and simmer for 5–8 minutes to thicken the sauce to a rich, glossy consistency. Stir in the sumac and most of the parsley, then taste and adjust salt.
8. Discard the bay leaf and thyme stems. Spoon the stew over steamed rice or serve with warm flatbread, garnished with the remaining parsley.

Cook’s Notes

• If you can find dried porcini or chanterelle mushrooms, rehydrate 1 oz in warm water and add them along with their strained liquid for an even more authentic forest flavor.
• Browning the lamb in batches is essential — crowding the pot will steam the meat instead of giving it the deep crust that anchors the stew's flavor.
• For a slightly tangier profile, finish each portion with an extra squeeze of lemon juice or a light dusting of sumac just before serving.
• The stew tastes even better the next day, so consider making it a day ahead and reheating gently on the stovetop.
• Serve over buttery pilaf or with warm pide bread to soak up every drop of the rich mushroom-tomato sauce.

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