Turkish · Lunch · Dinner
Turkish Forest Kebab (Lamb and Vegetable Stew)
Orman kebabı
Tender chunks of lean lamb slowly simmered with onion, tomato, carrots, potatoes and sweet peas in a rich, thyme-scented sauce. A comforting Anatolian one-pot stew that needs only a little olive oil.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Serves
- 4
Calories come from: Carbs 35% · Fat 27% · Protein 38%
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Ingredients
For 4 servings- 500 gLean boneless lamb leg, trimmed and cut into 3 cm cubes
- 1 tbsp14 gOlive oil
- 1 large150 gOnion, finely chopped
- 3 cloves9 gGarlic, minced
- 1 tbsp16 gTomato paste
- 2 medium240 gRipe tomatoes, grated (skins discarded)
- 2 medium120 gCarrots, cut into chunks
- 2 medium340 gPotatoes, peeled and cut into 3 cm cubes
- 1 cup140 gGreen peas, frozen
- 3 cups710 gWater
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, ground
- 1 tspDried thyme
- 1 leafBay leaf
- 1 tspRed pepper flakes (pul biber) (optional)
- 2 tbsp8 gFresh flat-leaf parsley, chopped
Steps
- 1
Pat the lamb cubes dry with paper towel.
- 2
Heat the olive oil in a heavy pot over medium-high heat.
- 3
Brown the lamb in batches for about 8 minutes, turning until coloured on all sides.
- 4
Lower the heat to medium, add the onion and cook for 5 minutes until soft.
- 5
Stir in the garlic and tomato paste and cook for 2 minutes.
- 6
Add the grated tomatoes, thyme, bay leaf, black pepper and red pepper flakes if using.
- 7
Pour in the water, bring to a boil, then cover and simmer gently for 60 minutes until the lamb is nearly tender.
- 8
Add the carrots, potatoes and salt, cover and simmer for 25 minutes until the vegetables are tender; add a splash more water only if the stew looks dry.
- 9
Stir in the peas and cook for 5 minutes more; the lamb should be fork-tender and reach at least 63 °C / 145 °F.
- 10
Remove the bay leaf, taste for seasoning and sprinkle with parsley before serving.
Swaps, storage and make-ahead
Swaps
- Use lean beef chuck instead of lamb, simmering a little longer until fork-tender.
- For a vegan version, replace the lamb with two cans of drained chickpeas added with the potatoes, and shorten the first simmer to about 15 minutes.
- Swap the fresh tomatoes for 1 cup of canned crushed tomatoes when tomatoes are out of season.
- Replace the potatoes with cubed zucchini or cauliflower for a lighter stew, adding them for the last 10 to 15 minutes.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot throughout. The stew can be frozen for up to 3 months, though the potatoes may turn a little grainy after thawing.
Make ahead
Make the whole stew a day ahead; the flavours deepen overnight, and any fat that sets on top is easy to lift off before reheating. You can also chop the onion, carrots and garlic the day before and keep them chilled in a covered container.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (564 g) | Per 100 g | |
|---|---|---|
| Calories | 339 kcal | 60 kcal |
| Protein | 33.1 g | 5.9 g |
| Carbohydrates | 30.3 g | 5.4 g |
| of which sugars | 7.6 g | 1.3 g |
| Fiber | 6 g | 1.1 g |
| Fat | 10.4 g | 1.8 g |
| of which saturated | 3.4 g | 0.6 g |
| Sodium | 765 mg | 136 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
