Anatolian Lamb & Lentil Stew
Categories: Lamb, Meat, Vegetable, Turkish, Ethnic, Stew, Main dish
Yield: 6 servings
1/2 c Dried black-eyed peas
1/3 c Dried chickpeas
3/4 c Brown lentils rinsed
1/4 c Olive oil
8 oz Lamb shoulder boneless & cubed 1/2"
1 ea onion minced
3 ts Tomato paste
2 ts Turkish red pepper paste*
1 1/2 lb purslane coarsely shredded
1/2 c Bulgur wheat groats (Buckwheat)
2 tb Garlic minced
4 tb fresh lemon juice
Salt & black pepper to taste
1 tb Dried spearmint leaves crushed
1/3 ts Turkish red pepper flakes*
Trimmed scallions
Lemon wedges
Soak peas & chick peas overnight in separate bowls.
drain then rinse your black-eyed peas & chickpeas.
Put them into separate saucepans.
Cover with 1"-2" of water.
Cover then cook over med-heat until tender.
Drain black-eyed peas then discard their liquid.
Drain chickpeas but reserve 1/3 cup of their cooking liquid.
Combine lentils with 4 cups of water then cover partially.
Cook over moed-heat until tender.
Drain but reserve 2 cups of their cooking liquid.
Heat 2 tb of olive oil. Add the lamb and cook over med-heat while stirring often until browned.
Stir in onion then cover & cook until softened but not browned.
Add tomato paste, red pepper paste & 1/2 cup of water.
Bring to a simmer.
Cover & cook while stirring ofetn until this mixture begins to caramelize.
Add purslane, bulgur wheat, reserved chickpea & lentil cooking liquids to casserole.
Cover then cook for 10-12 mins.
Add chickpeas, black-eyed peas, lentils, garlic & enough water to barely cover.
Cover then simmer for 5 mins.
Remove from heat then stir in lemon juice.
Season with salt.
Heat the remaining olive oil in skillet.
Add spearmint, Turkish red pepper flakes & 1/4 ts ground black pepper.
When olive oil begins to sizzle then you must give it a stir.
Next drizzle it over stew.
Stir once then allow to stand for 30 mins.
Serve this stew at room temp.
You may also alow it to cool then refrigerate to be served another day.
Pass scallions & lemon wedgesat your table.
*NOTE: Turkish red pepper paste & Turkish red pepper flakes are available in Middle Eastern groceries.
ORIGIN: Aleysa Moornur, Istanbul-Turkey, circa 1996
Categories: Lamb, Meat, Vegetable, Turkish, Ethnic, Stew, Main dish
Yield: 6 servings
1/2 c Dried black-eyed peas
1/3 c Dried chickpeas
3/4 c Brown lentils rinsed
1/4 c Olive oil
8 oz Lamb shoulder boneless & cubed 1/2"
1 ea onion minced
3 ts Tomato paste
2 ts Turkish red pepper paste*
1 1/2 lb purslane coarsely shredded
1/2 c Bulgur wheat groats (Buckwheat)
2 tb Garlic minced
4 tb fresh lemon juice
Salt & black pepper to taste
1 tb Dried spearmint leaves crushed
1/3 ts Turkish red pepper flakes*
Trimmed scallions
Lemon wedges
Soak peas & chick peas overnight in separate bowls.
drain then rinse your black-eyed peas & chickpeas.
Put them into separate saucepans.
Cover with 1"-2" of water.
Cover then cook over med-heat until tender.
Drain black-eyed peas then discard their liquid.
Drain chickpeas but reserve 1/3 cup of their cooking liquid.
Combine lentils with 4 cups of water then cover partially.
Cook over moed-heat until tender.
Drain but reserve 2 cups of their cooking liquid.
Heat 2 tb of olive oil. Add the lamb and cook over med-heat while stirring often until browned.
Stir in onion then cover & cook until softened but not browned.
Add tomato paste, red pepper paste & 1/2 cup of water.
Bring to a simmer.
Cover & cook while stirring ofetn until this mixture begins to caramelize.
Add purslane, bulgur wheat, reserved chickpea & lentil cooking liquids to casserole.
Cover then cook for 10-12 mins.
Add chickpeas, black-eyed peas, lentils, garlic & enough water to barely cover.
Cover then simmer for 5 mins.
Remove from heat then stir in lemon juice.
Season with salt.
Heat the remaining olive oil in skillet.
Add spearmint, Turkish red pepper flakes & 1/4 ts ground black pepper.
When olive oil begins to sizzle then you must give it a stir.
Next drizzle it over stew.
Stir once then allow to stand for 30 mins.
Serve this stew at room temp.
You may also alow it to cool then refrigerate to be served another day.
Pass scallions & lemon wedgesat your table.
*NOTE: Turkish red pepper paste & Turkish red pepper flakes are available in Middle Eastern groceries.
ORIGIN: Aleysa Moornur, Istanbul-Turkey, circa 1996
No comments:
Post a Comment