Tiritli - Turkish Lamb Stew with Vegetables

Ingredients

• 500g (1.1 lb) lamb shoulder, bone-in, cut into chunks 500g (1.1 lb) lamb shoulder, bone-in, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 red bell pepper, roasted, peeled, and sliced 1 red bell pepper, roasted, peeled, and sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, roasted red bell pepper, and diced tomatoes to the pot. Stir well to combine.
4. 4.
   Return the lamb to the pot and add the tomato paste, ground cumin, paprika, dried oregano, salt, and pepper. Mix everything together until the lamb and vegetables are coated with the spices.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Tiritli hot, garnished with fresh parsley. It pairs wonderfully with crusty bread or fluffy rice.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful results, choose lamb shoulder with some marbling. Slow cooking on the bone adds richness to the stew.
• Roasted red bell pepper — To roast the bell pepper, place it directly over a gas flame or under the broiler until the skin is charred. Let it cool, then peel off the skin and remove the seeds before slicing.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in olive oil, garlic, and a squeeze of lemon juice for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the Tiritli with a dollop of tangy yogurt on top for a refreshing contrast to the rich flavors.

Serving advice

Serve the Tiritli in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with warm crusty bread or fluffy rice to soak up the flavorful broth.

Presentation advice

Garnish the Tiritli with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic earthenware bowls to evoke the traditional Turkish dining experience.