Every month, we purchase a package of lamb chops from the bulk store, which prompts me to get creative with our usual rotation of lamb recipes, such as curry, stew, grilled, BBQ and baked. Occasionally, I’m inspired to create something new, like this recipe which was inspired by a lamb sauté we enjoy from the Turkish restaurant. While it shares some similarities, I wouldn’t consider it an authentic Turkish recipe.
The ingredients and method for this lamb stew are simple, with tomatoes, oregano, and cumin perfectly complementing the lamb. Although I’ve made this dish multiple times over the years, I always wonder why I don’t add it to our regular rotation more often after enjoying it.
(Initial menu posted on social media-changed a few items on the day of cooking)
Recently, I decided to feature this delicious lamb stew on our Easter menu instead of the usual roasted leg of lamb. While the recipe differs slightly from the video as I was recreating it from memory, it still turned out to be very delicious. Since this is the version I’ve used most often and have written down, I’d like to stick with it.
To complete the meal, I served the lamb stew with Turkish rice, a salad, and several Trini-inspired dishes including callaloo, macaroni pie, cassava oil down, stewed fish, Nana’s fried potatoes(recipe coming soon), and Trinidad grapefruit juice.
Watch that meal prep video here:
If you try this recipe and love it(or not), please leave your feedback and rating below! I would love to hear from you. Thanks and happy cooking!
TURKISH INSPIRED LAMB STEW WITH TOMATOES AND OREGANO
Ingredients
- 3-4 lbs lamb chops cut into 1 inch pieces
- 4 tbs extra virgin olive oil
- 1 large onion
- 3 tbs minced garlic
- 2 tbs green seasoning
- Fresh oregano
- 3-4 tbs dried oregano
- 2 lbs tomatoes diced
- 1 cinnamon stick optional
- 1/4 lemon sliced into thin strips, optional
- Juice of 2 lemons divided
- 1/2 cup chopped parsley
- 6 sprigs of thyme optional
- 1 green bell pepper diced
- 1 tsp ground cumin
- Salt
- 1 tbs freshly ground black pepper
Instructions
- Cut lamb into desired size.
- Rinse lamb with water and lemon juice in a bowl, then drain.
- Season with green seasoning, minced garlic, salt, and black pepper. Marinate overnight.
- Heat the oil in a wide Dutch oven over high heat.
- Add the lamb and cook until the bottom is brown. Stir once and brown the other side.
- Once the lamb has changed color, add the onion, fresh and dried oregano, tomatoes, cinnamon stick, lemon pieces and juice, parsley, thyme, and bell pepper.
- Bring to a boil, then reduce the heat and simmer for 60-90 minutes(stirring every 1o mins) or until the sauce has thickened and become lush and flavorful. Optional vegetables can be added midway through cooking.
- Taste and add cumin, more salt and pepper if required.
- Serve hot with your favorite sides. Enjoy!
