Turkish Lamb Stew is a classic comforting food with a few ingredients. Lamb pieces are browned and then combined with onion, pepper and tomato. Flavored with spices, this one-pot stew makes a perfect winter weeknight dinner.





Today, our dinner was Turkish Lamb Stew served with our usual side dish, Rice Pilaf with Orzo.

How To Make Lamb Stew Turkish

Put lamb pieces in a pot, pour 1/3 cup water over them, cover it and cook it over low heat until it releases its water and then absorbs it back.

Add in olive oil and stir. Sprinkle salt and other spices.

Put peppers first and stir it until they get tender, then add in onions and keep stirring.

After they all get tender, pour pureed tomatoes and stir once. Cover it and cook for about 10 minutes more.

Finally, take it from fire and put the bay leaf on the top, cover it again. Let it rest for some minutes. The flavor of the bay leaf will spread into the dish during this time. As I don’t love a very strong flavor of bay in my dish, I use this method, but if you love it, you may put it into the pan with the spices.