Top Review by IngridH
This was a really good stew! I used lamb shoulder chops, which I took off the bone and cut into small pieces. I used allspice in place of the bahrat, although I think I may try the spice mix next time. Based on the link posted for the spice mix, I added a bit of paprika and cayenne. I only needed to cook for an hour and 10 minutes, my lamb was perfectly tender and the sauce had thickened a bit by that time. It could have reduced a little more, but the flavors were calling my name at that point, so I served it as it was. I served this over long grain white rice, although I also considered mashed potatoes or egg noodles. I also served the sauce to a non-lamb eater over his pork chop, and he enjoyed the flavors as well. I'm looking forward to enjoying the leftovers for lunch tomorrow. Thanks for posting a great recipe!
- 1⁄2 kg bonless stewing lamb
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1⁄4 cup chopped sweet pepper (red, orange, yellow, or green) (optional)
- 1⁄2 cup canned tomatoes, pureed or 3⁄4 cup chopped pealed tomatoes
- 3⁄4 cup water
- 1⁄2 teaspoon baharat, spice mix recipe # 224763 or 1⁄2 teaspoon ground allspice
- fresh ground black pepper
- 1⁄4 cup chopped parsley
Directions See How It's Made
- Trim and cut meat into 2 cm (3/4 inch) cubes.
- Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
- Transfer to a plate.
- Add remaining olive oil, onion, garlic and sweet pepper.
- Fry gently until onion is transparent.
- Add tomato and water.
- Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
- Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
- Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
- Sprinkle hot meat with reserved chopped parsly before serving.