- 2tbsp vegetable oil
- 350g diced lamb
- 1 large onion, chopped
- 1 large clove of garlic, finely chopped
- 1 green pepper, diced
- 1 aubergine, diced
- 400g tinned chick peas
- 400g tinned tomatoes – liquid drained
- 500g beef stock
- 1tbsp red wine vinegar
- 1tsp each, chopped fresh rosemary, thyme and oregano
- 10 black olives
- salt and pepper to season
- (serves 4)
Tuesday, 7 February 2012
Turkish Lamb Stew
Although my health kick is slowly beginning to wane, see Sunday’s post about some wonderful cheeses I bought. I am still trying to eat a fairly healthy diet and this dish is perfect. It's also one of my favourite kind, one pot food, so all the ingredients sit in a pot and are allowed to release their flavours slowly over the 1½-2 hours cooking. What I also like about this dish is the adding of red wine vinegar which gives the dish a tartness that goes so well with the other ingredients, without being overpowering. It's also a very simple dish to make, as you mainly throw it all in a pot and let it slowly cook.
You could serve this with cous cous or rice, but I just prefer to eat it on it's own with some fresh crusty bread to soak up the juices.
Also with this dish, you can substitute the red wine vinegar for lemon juice. At the end of cooking squeeze in the juice of one lemon for a completely different dimension to the dish.
Cut off any excess fat off the lamb. Heat the oil in a pan, and add the lamb to brown it. Once browned, turn down the heat and add the chopped onions and garlic and cook for 3-5 minutes
Then add all the ingredients expect the olives and cook for 1½-2 hours, stirring from time to time
Add the olives for the last 15 minutes of cooking and add any salt and pepper as required.