Lamb Stew, Turkish Style

Lamb Stew, Turkish Style

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Vicki Butts (lazyme)




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15 Min
1 Hr 15 Min
Stove Top


  • 1 1/2 lb
    ground lamb
  • 1 Tbsp
    olive oil
  • 4 large
    potatoes, peeled and diced
  • 6 small
  • 2
    green bell peppers, seeded and sliced in rings
  • 4 clove
    garlic, sliced very thin
  • 1
    bay leaf
  • 1 tsp
    sage leaves or 1/2 tsp ground sage
  • 1 tsp
    fennel, finely chopped, optional
  • 1 tsp
    dill seed
  • 28 oz
  • 2 c
    meat stock or 2 cups warm water with 4 bouillon cubes dissolved in it
  • 1 Tbsp

How to Make Lamb Stew, Turkish Style


  1. Place the lamb and olive oil in a large cooking kettle. Brown the lamb until it is all separated. Add the potatoes, onions, peppers, garlic, bay leaf, sage, fennel (if you want to use it) and dill seed, Last, stir in the tomatoes and meat stock. Cover tightly and simmer for 1 hour.
  2. Just before serving, remove 1/2 cup of the gravy, let cool, and stir in the flour. Return this flour-gravy mixture to the kettle and stir until the stew is thickened.

Printable Recipe Card

About Lamb Stew, Turkish Style

Course/Dish: Other Soups
Main Ingredient: Lamb
Regional Style: Middle Eastern

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