Hearty Turkish Forest Lamb Stew with Peas and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best flavor, take the time to sear the lamb properly. Pat the cubes dry, heat the oil and butter until shimmering, and add the meat in a single layer without stirring too much.

Let it develop a deep brown crust before turning. This caramelization adds a richness that you can't get from just browning quickly. If you have to cook in batches, make sure the pot is hot again before adding the next batch.

The stew is forgiving, but the simmering temperature matters. A gentle simmer—where you see small bubbles breaking the surface—is ideal. A rolling boil can make the meat tough and the vegetables mushy.

If you need to leave the pot unattended, keep the heat very low and check on it occasionally. The stew tastes even better the next day, so don't hesitate to make it ahead.

Variations

• Beef Version: Substitute beef chuck for the lamb. Cut into 1-inch cubes and follow the same steps. Beef chuck will become tender in about the same time. The flavor will be slightly different but equally satisfying.
• Add Mushrooms: For a more "forest" flavor, add 8 oz sliced cremini mushrooms along with the carrots and potatoes. Sauté them for a few minutes before adding the broth. They will add an earthy depth that complements the thyme.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili with the onion for a gentle heat. This is optional but adds a nice warmth. Adjust to taste.
• Herb Variation: If you don't have dried thyme, use 1 tablespoon fresh thyme leaves. You can also add a sprig of fresh rosemary or a bay leaf during simmering for extra aroma. Remove before serving.

Storage and make-ahead

Fridge

Keep leftover stew in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.

Freezer

Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until hot through. Add a little broth or water if the stew has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the stew cool to room temperature within 2 hours of cooking, then refrigerate. The flavors will continue to develop, making it even more delicious the next day.

This stew is excellent made ahead. Prepare it fully, let it cool, and refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. The lamb will become even more tender. You can also freeze it for up to 3 months.

Serving ideas

Serve the stew in shallow bowls, with a generous ladle of the rich broth and vegetables. Tear off pieces of warm, crusty bread and use them to soak up the savory liquid.

A simple green salad with a lemon vinaigrette makes a bright, refreshing contrast to the hearty stew. For a more substantial meal, serve over rice or bulgur pilaf.

This stew is a meal in itself, but it also pairs well with a dollop of plain yogurt on the side, which adds a cool, tangy note.

In Turkey, it's often enjoyed with pickled vegetables or a simple tomato and cucumber salad. The leftovers are even better the next day, so make a double batch if you can. Just reheat gently and serve with fresh bread.

Frequently asked questions

Recipe card

Hearty Turkish Forest Lamb Stew with Peas and Potatoes

Prep 15 minCook 1 h 10 minRest 5 minTotal 1 h 30 minServes 4

Ingredients

• 1 lb lamb shoulder, cubed
• 2 tbsp olive oil
• 1 tbsp butter
• 1 large onion, diced
• 2 carrots, sliced
• 2 medium potatoes, cubed
• 1 cup sweet green peas
• 1 tbsp tomato paste
• 1 tbsp pepper paste
• 400 ml beef broth
• 1 tsp dried thyme (kekik)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Ladle the stew into warm bowls. Serve with torn crusty bread for dipping into the rich, herbal broth. Enjoy hot.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

28 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.