Turkish Lamb and Vegetable Stew

The flavours of lamb and vegetables melt together in this Turkish dish – the stew is superb served over noodles. And children seem to love the non-spicy version of this dish!

For five people (quantities for ten are given below)

1.4kg leg of lamb, cut into about 2.5cm pieces, all about the same size
about 2 tsp sweet (not hot) paprika
½ tsp cayenne pepper (optional)
100 -125ml vegetable oil
200ml water or lamb stock (see step 3)
4 large carrots, peeled and cut into rounds about 1.5mm thick
6 medium-sized fresh (not canned) tomatoes, peeled (see step 3 below)
450g onions, peeled and chopped
225g frozen or freshly-shelled green peas
salt
425g dried egg noodles
2 tbsp chopped fresh dill or parsley leaves

Method

1. Remove all, or almost all, of any visible fat from the lamb. Reserve the fat. Sprinkle the paprika, or paprika and cayenne (if using), over the lamb pieces and mix it through. Quickly ‘brown’ or cook the surface of the lamb, on all sides, in the vegetable oil in a large saucepan over medium heat.
2. Reduce the heat to low, add the carrot slices, and any reserved fat, and cook the lamb, carrots and any fat, partially covered, until the meat is dry (about an hour). Shake or stir the meat and carrots occasionally to prevent them sticking, adding about 1 tbsp of water as necessary.
3. Meanwhile, if you have the bone for the lamb, and you want to make stock, simmer the bone in about 300ml of water for an hour, while the meat and carrots are cooking. Strain the stock (to remove any scum), measure and reserve 200ml of it to use in the stew in step 5.
4. Meanwhile, plunge the tomatoes into boiling water for 5 seconds, drain and immediately put them in a pan of cold running water. When the tomatoes are cool, drain them and you’ll find that their skins peel off easily. Cut the tomatoes into small chunks and reserve them.
5. When the lamb is ready, discard any pieces of fat. Add the tomatoes, chopped onions and green peas to the saucepan, along with 200ml water or stock, and cook, uncovered, for another 30 minutes. The meat should be tender and what liquid that remains will thicken. Season the stew with salt.
5. Fifteen minutes before you are ready to eat, boil the noodles. When they are cooked, drain and top them with the stew, sprinkle over the chopped dill or parsley and serve.

Each serving provides:
Kcal: 1077
Protein: 79.6g
Fat: 70.6g (of which saturated fat: 35.3g)
Carbohydrate: 31.8g (of which sugars: 13.6g)
Fibre: 7.8g

Nutrition Points:

a) This dish is very high in vitamin A.
b) This dish is high in protein and vitamin B12.

Serving Suggestions:

a) You could vary the recipe by using chopped green beans, red and green peppers or courgettes instead of peas.
b) This dish is also good served with basmati rice or tomato pilaff rice.

For ten people

2.8kg leg of lamb, cut into about 2.5cm pieces, all about the same size
about 4 tsp sweet (not hot) paprika
1 tsp cayenne pepper (optional)
200 -250ml vegetable oil
400ml water or lamb stock (see step 3)
8 large carrots, peeled and cut into rounds about 1.5mm thick
12 medium-sized fresh (not canned) tomatoes, peeled (see step 3 below)
900g onions, peeled and chopped
500g frozen or freshly-shelled green peas
salt
900g dried egg noodles
4 tbsp chopped fresh dill or parsley leaves

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