Turkish Lamb Stew with Vegetables

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into chunks 500g (1.1 lb) lamb shoulder, cut into chunks
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and quartered 2 potatoes, peeled and quartered
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb chunks to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the tomato paste, paprika, cumin, dried thyme, bay leaf, salt, and pepper. Cook for a few minutes to allow the spices to release their flavors.
4. 4.
   Add the diced tomato and enough water to cover the ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender.
5. 5.
   Add the sliced carrots and quartered potatoes to the pot. Continue simmering for another 30 minutes, or until the vegetables are cooked through.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Haşlama hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose lamb shoulder with some marbling, as it will become tender and flavorful when slow-cooked.
• Tomato paste — Opt for high-quality tomato paste to enhance the richness of the stew.
• Fresh parsley — Add the chopped parsley just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

• For a richer flavor, you can sear the lamb chunks before adding them to the pot.
• Feel free to customize the vegetables according to your preference. You can add green beans, peas, or bell peppers for variation.
• Serve the Haşlama with crusty bread to soak up the flavorful broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Haşlama in deep bowls, allowing each person to enjoy the tender lamb, vegetables, and aromatic broth. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Haşlama with a sprinkle of fresh parsley to add a pop of color. Serve it in traditional Turkish ceramic bowls or rustic earthenware for an authentic touch.