Lamb Stew with Turkish Flavours

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This aromatic Turkish lamb stew is a wonderful example of how sweet and savoury flavours can be balanced to create a deeply comforting meal. Using succulent lamb shoulder and a blend of warming spices like cumin, coriander, and cinnamon, the dish is further elevated by the gentle heat of traditional Maras and Urfa peppers. The addition of dried apricots and currants provides a subtle fruity sweetness that cuts through the richness of the meat, resulting in a complex and fragrant sauce.

As a high-protein main course, this stew is both satisfying and nutritious, making it an excellent choice for a weekend family dinner or a prep-ahead midweek meal. The chickpeas and potatoes add a lovely texture, ensuring the dish is hearty enough to be served on its own or alongside a simple bowl of fluffy rice. It is a brilliant way to introduce Middle Eastern flavours into your home cooking repertoire.

Ingredients for Lamb Stew with Turkish Flavours

900g lamb shoulder, cut into 3/4-inch chunks
2 matskedar olivolja
2 medium onions, thinly sliced
6 garlic cloves, thinly sliced
60ml red-wine vinegar
1675ml reduced-sodium chicken stock or broth
1 (15-to 550g ) can chickpeas, rinsed and drained
40g apricot preserves or minced dried Turkish apricots
2 teskedar malen koriander
2 teskedar malen kummin
1 teaspoon ground cinnamon
1 teaspoon Maras pepper plus more for sprinkling
1 teaspoon Urfa pepper plus more for sprinkling
675g boiling potatoes (about 4 medium)
35g dried currants
35g chopped oregano
1 1/2 tablespoons fresh lemon juice, or to taste
Accompaniment: rice

How to make Lamb Stew with Turkish Flavours

Pat lamb dry and season with 1 teaspoon salt and 3/4 teaspoons pepper. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown lamb on all sides in 3 batches until golden-brown, 4 to 5 minutes per batch, transferring to a plate with a slotted spoon.

Add onions to pot and cook, stirring occasionally, until golden-brown, about 8 minutes. Add garlic and cook, stirring, 1 minute. Stir in vinegar and cook, scraping up brown bits, until vinegar has evaporated, 1 to 2 minutes.

Return lamb with meat juices to pot. Stir in stock, chickpeas, preserves, and spices (including Maras and Urfa pepper) and simmer, uncovered, stirring occasionally, 1 hour.

Peel potatoes and cut into 1/2-inch pieces. Add to stew (after 1 hour) and simmer, uncovered, until potatoes and lamb are tender, about 30 minutes more. Remove from heat and stir in currants, oregano, and lemon juice. Season with salt.

Serve sprinkled with additional Maras and Urfa pepper.

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