Hearty Turkish Forest Lamb Stew with Peas and Potatoes Step-by-step instructions

Before you start

Before you start, cut the lamb shoulder into 1-inch cubes and pat them dry with paper towels. This helps them brown better. Dice the onion, slice the carrots, and cube the potatoes into similar-sized pieces. Measure out the tomato paste, pepper paste, dried thyme, salt, and black pepper so they're ready to go.

Have the beef broth measured and at hand. If using fresh peas, shell them; if using frozen, there's no need to thaw them. Set out a Dutch oven or heavy pot with a lid, a wooden spoon, measuring spoons, and a ladle. Warm your serving bowls in a low oven if you like.

Instructions

Searing and Sautéing

1. 1Sear the Lamb and Sauté the Onion
   Heat the olive oil and butter in a Dutch oven or heavy pot over medium-high heat. Add the lamb cubes in a single layer and sear until deeply browned on all sides, about 6 to 8 minutes. Work in batches if needed to avoid crowding. Remove the lamb to a plate, then reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Let it rest for 3 minutes before slicing.
   Look for The lamb is browned with a rich crust; the onion is soft and fragrant but not burnt.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Pat the lamb dry before searing for better browning. Do not stir too often.
2. 2Bloom the Pastes and Add Vegetables
   Stir the tomato paste and pepper paste into the onions and cook for 1 minute until fragrant and slightly darkened. Add the sliced carrots, cubed potatoes, and dried thyme. Stir everything to coat the vegetables in the paste mixture, cooking for 2 minutes to release their aromas.
   Look for The paste darkens slightly and the vegetables are glossy with a deep red tint.
   Tip Do not let the paste burn; lower the heat if needed.
3. 3Return the Lamb and Add Broth
   Return the browned lamb to the pot. Pour in the beef broth, scraping up any browned bits from the bottom with a wooden spoon. Add the salt and black pepper. Bring the liquid to a gentle simmer.
   Look for The broth is steaming and slightly bubbling at the edges.
   Tip Scraping the bottom well adds flavor to the broth.

At the end of this phase, the lamb is browned with a rich crust, the onions are soft and translucent, and the vegetables are coated in a fragrant paste. The pot smells savory and slightly sweet.

The bottom of the pot has browned bits that will flavor the broth. The vegetables are still firm but have taken on a glossy, reddish tint from the pastes. This is the flavor foundation of the stew.

Simmering and Tenderizing

4. 4Cover and Simmer Low
   Cover the pot with a tight-fitting lid and reduce the heat to low. Let the stew simmer gently for 50 minutes, or until the lamb is nearly fork-tender. Check occasionally to ensure the liquid is at a low simmer, not a rolling boil.
   Look for The broth is barely bubbling; the lamb yields slightly when pierced with a fork.
   Tip If the stew seems dry, add a splash of water or broth.
5. 5Add the Peas and Finish Cooking
   After 50 minutes, stir in the sweet green peas. Continue to simmer, uncovered, for 10 more minutes, until the peas are tender and the lamb is completely fork-tender. The broth should have thickened slightly. Let it rest for 3 minutes before slicing.
   Look for Peas are bright green and plump; lamb shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Frozen peas need less time; add them in the last 5 minutes if using frozen.

After the long simmer, the lamb is fork-tender and the broth has deepened in color and flavor. The carrots and potatoes are soft but hold their shape. The peas are bright green and plump. The stew has a thick, glossy consistency and a rich, herbal aroma. The liquid has reduced slightly, and the flavors are well-blended. Taste and adjust seasoning if needed.

Resting and Serving

6. 6Rest the Stew
   Remove the pot from the heat and let the stew rest, covered, for at least 5 minutes. This allows the flavors to meld and the meat to relax, making it even more tender.
   Look for The stew is fragrant and the liquid has settled.
   Tip Resting also makes the broth slightly thicker.
7. 7Ladle and Serve
   Ladle the stew into warm bowls. Serve with torn crusty bread for dipping into the rich, herbal broth. Enjoy hot.
   Look for Steaming bowls with tender meat, colorful vegetables, and a glossy broth.
   Tip A drizzle of olive oil on top is optional but not shown in the video.

The stew has rested, allowing the flavors to meld and the meat to relax. The broth is slightly thicker and the oil has emulsified into a silky sauce. When ladled into warm bowls, the stew is steaming and fragrant, with tender chunks of lamb, colorful vegetables, and a rich, savory broth. The bread is perfect for soaking up every drop.

Common mistakes

One common mistake is overcrowding the pot when searing the lamb, which lowers the temperature and steams the meat instead of browning it. Sear in batches if needed. Another is skipping the browning of the tomato and pepper pastes—this step removes their raw, acidic taste and deepens their flavor.

Also, be careful not to let the pot boil too vigorously; a gentle simmer is key to tender meat and a clear broth. Finally, avoid adding the peas too early; they should be added only in the last 10 minutes to keep their bright color and sweet taste.

How to tell it’s done

The stew is done when the lamb is fork-tender, meaning a fork easily pierces the meat and it begins to shred. The carrots and potatoes should be soft but not mushy, and the peas should be bright green and tender. The broth should have thickened slightly and taste rich and savory.

For food safety, the lamb must reach an internal temperature of at least 145°F (63°C) and rest for 3 minutes before serving. Because the stew simmers for an hour, it will easily exceed this temperature, but it's good to check with a thermometer if you're unsure.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest