Hearty Turkish Forest Lamb Stew with Peas and Potatoes

This Turkish Orman Kebabı, or forest lamb stew, is a rustic one-pot meal that brings together tender lamb shoulder, sweet peas, carrots, and potatoes in a rich, thyme-scented broth.

The name "orman" (forest) hints at the earthy, comforting character of the dish, which is a staple of Anatolian home cooking. It's the kind of stew that fills the kitchen with a warm, inviting aroma and begs for a hunk of crusty bread to soak up every last drop of the savory liquid.

This hearty Turkish stew starts with lamb shoulder, which is seared until deeply browned to build a rich flavor base. Onions are sautéed until sweet and translucent, then tomato and pepper pastes are bloomed to add depth. Carrots and potatoes go in next, along with dried thyme, before a generous pour of beef broth.

The stew simmers low and slow for about an hour, until the lamb is meltingly tender and the vegetables are soft but still hold their shape. Sweet green peas are stirred in during the last 10 minutes, adding a pop of color and a fresh, sweet note. Serve it in warm bowls with crusty bread for dipping.

Ingredients

Why this recipe works

Searing the lamb in butter and olive oil creates a deep, caramelized crust that adds a rich, savory flavor to the entire stew. This browning, known as the Maillard reaction, is the foundation of the dish's complexity. The butter adds a subtle nuttiness that complements the lamb, while the olive oil helps prevent the butter from burning. This step is not just about color—it's about building layers of taste that will infuse the broth as the stew simmers.

Simmering the stew low and slow allows the collagen in the lamb shoulder to break down into gelatin, which thickens the broth and gives it a silky, luxurious mouthfeel. The long cooking time also allows the flavors of the vegetables, herbs, and pastes to meld together into a harmonious whole.

Adding the peas at the end preserves their bright color and sweet flavor, while the potatoes and carrots, added earlier, become tender and absorb the savory liquid. This method ensures every component is perfectly cooked.

Notes and substitutions

Lamb shoulder is the best cut for this stew because it has enough fat and connective tissue to become fork-tender after a long simmer. If you can't find lamb shoulder, beef chuck is a good substitute. The tomato and pepper pastes are essential for the characteristic Turkish flavor—pepper paste is available in Middle Eastern markets, but you can substitute with tomato paste and a pinch of smoked paprika. Dried thyme, called kekik in Turkish, is the signature herb here.

You'll need a heavy pot with a tight-fitting lid, such as a Dutch oven, to ensure even heat distribution and to keep the steam in. A wooden spoon is handy for scraping up the browned bits from the bottom of the pot—that's where a lot of flavor lives.

If you don't have a Dutch oven, a heavy-bottomed stockpot works well. The stew is forgiving, so don't worry if the vegetables are cut into slightly different sizes; just aim for similar pieces so they cook evenly.

• lamb shoulder: beef chuck, cubed — cook until fork-tender, about the same time.
• pepper paste: 1 tbsp tomato paste plus 1/2 tsp smoked paprika for a similar depth.
• beef broth: chicken or vegetable broth, or water with a bouillon cube.
• dried thyme: 1 tbsp fresh thyme leaves, added with the broth.

Equipment

• Dutch oven or heavy pot with lid
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Serving bowls