TURKISH INSPIRED LAMB STEW WITH TOMATOES AND OREGANO
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.
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!
Video
Notes
Optional – 1 small carrot, 1 lb cubed pumpkin, 1 small zucchini or squash cut into 2 inch pieces.