Turkish Priest’s Lamb Stew

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Papaz Yahnisi, which translates to 'Priest's Hearth,' is a beloved Antakya (Antioch) stew traditionally slow-cooked by clergymen in clay pots over a low fire. Tender lamb is braised with eggplant, potatoes, peppers, and tomatoes until the juices turn velvety and the meat falls apart. It's the kind of humble, deeply flavored comfort food that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 30 gFat
• 10 gSaturated Fat
• 24 gCarbs
• 6 gFiber
• 8 gSugar
• 38 gProtein
• 620 mgSodium
• 1100 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 35 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the lamb base

• 1.5 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp Turkish red pepper flakes (pul biber)
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the vegetables and braise

• 1 large globe eggplant (about 1 lb), cut into 1-inch cubes
• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 2 ripe Roma tomatoes, finely chopped
• 1 green bell pepper, seeded and sliced into strips
• 1 long green Turkish pepper (sivri biber), sliced
• 1 tsp dried oregano or thyme
• 1/2 tsp ground sumac (optional)
• 1.5 cups hot water or low-sodium lamb broth

For serving

• 1/4 cup fresh flat-leaf parsley, chopped
• Lemon wedges
• Crusty pide or country bread

Directions

1. Pat the lamb cubes very dry with paper towels and season with 1 teaspoon of the salt and the black pepper. Heat the olive oil in a heavy Dutch oven or clay pot over medium-high heat until shimmering.
2. Brown the lamb in two batches so the pieces sear rather than steam, turning until deep golden on all sides, 6 to 8 minutes total. Transfer the browned lamb to a bowl and pour off all but 2 tablespoons of fat.
3. Reduce heat to medium and add the onion to the pot. Cook, stirring often, until softened and lightly golden, about 4 minutes. Add the garlic, tomato paste, and pul biber and cook, stirring constantly, until the paste darkens and smells nutty, about 1 minute.
4. Return the lamb and any collected juices to the pot. Add the eggplant, potatoes, tomatoes, both peppers, oregano, and sumac. Pour in the hot water and stir gently to combine.
5. Bring to a lively boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 55 minutes, stirring once or twice so nothing sticks on the bottom.
6. Uncover and continue to simmer for 15 to 20 minutes more, until the lamb is fork-tender, the vegetables are very soft, and the sauce has thickened to coat the back of a spoon. Taste and adjust salt.
7. If the sauce looks thin, raise the heat and boil uncovered for a few minutes to reduce. If too thick, stir in a splash of hot water.
8. Let the stew rest off the heat for 5 minutes so the flavors settle, then ladle into shallow bowls. Scatter the parsley over the top and serve hot with lemon wedges and crusty bread for soaking up the juices.

Cook’s Notes

• Salting the cubed eggplant and letting it drain in a colander for 30 minutes before cooking removes bitterness and keeps it from soaking up too much oil.
• Bone-in lamb shoulder gives the deepest flavor; just strip the meat off the bones before serving, or swap in lamb shanks and extend the covered simmer by 20 minutes.
• A traditional Antakya touch is to finish the stew with a generous squeeze of lemon and a pinch of sumac right at the table to brighten the rich sauce.
• Like most Turkish stews, Papaz Yahnisi tastes even better on day two once the spices have married; rewarm gently with a splash of water.
• If you cannot find sivri biber, substitute with an Anaheim or Italian long green pepper for a similar mild heat and grassy sweetness.

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