Turkish lamb stew







Cook Time

105-110 Min


  • 2 tablespoons olive oil
  • 400g/14oz lamb fillet, cubed
  • 1 red onion, sliced
  • 1 garlic clove, crushed
  • 1 large potato, cubed
  • 400g/14oz canned chopped plum tomatoes
  • 1 red pepper, seeded and sliced
  • 200g/7oz canned cooked chickpeas
  • 1 aubergine, cut into chunks
  • 200ml/7fl oz lamb stock
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh rosemary
  • 8 black olives, pitted and halved
  • salt and freshly ground black pepper
  • Preheat the oven to 170°C/325°F/Gas mark 3.
  • Heat half of the oil in a flameproof casserole dish, and brown the lamb over a high heat. Reduce the heat and add the remaining oil, the onion and the garlic, then sweat until soft.
  • Add the potato, tomatoes, pepper, chickpeas, aubergine, stock, vinegar and chopped herbs to the pan. Season with salt and pepper, stir and bring to the boil.
  • Cover, put in the oven and cook for 1–1 1⁄2 hours until tender.
  • About 15 minutes before the end of cooking time, add the olives to the stew. Serve hot.
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