Entree: Turkey – Central Anatolia – Ankara Tava (Pan-cooked lamb and vegetables stewed in a seasoned tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 4 cloves garlic, approx. 12 g, minced
- 2 medium bell peppers, approx. 12 oz (340 g), seeded and sliced
- 2 cups (480 g) ripe tomatoes, coarsely chopped or crushed (or 14 oz/400 g canned)
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) warm chicken or beef broth (or water)
- 1 tsp (2 g) sweet paprika (preferably Turkish)
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley for garnish
- 1 tbsp (14 g) butter, optional for finishing

Instructions

1. Season the lamb cubes with 1/2 teaspoon (1 g) salt and 1/4 teaspoon (0.5 g) pepper. Heat 2 tablespoons (30 ml) olive oil in a heavy, oven-safe skillet or Dutch oven over medium-high heat. Sear lamb in batches until well browned on all sides; transfer to a plate.
2. Reduce heat to medium, add remaining 1 tablespoon (15 ml) olive oil. Sauté the sliced onion until soft and beginning to color, 6–8 minutes. Add the bell peppers and cook 4–5 minutes more until slightly softened.
3. Stir in the minced garlic and tomato paste; cook 1 minute to bloom the paste. Add paprika and oregano and stir to coat the vegetables.
4. Return the browned lamb to the pan. Add the chopped tomatoes and 1/2 cup (120 ml) broth, scraping any brown bits from the bottom. Bring to a simmer.
5. Cover and either simmer gently on the stove over low heat for 45–60 minutes until lamb is tender, or transfer covered to a preheated 350°F (180°C) oven and bake 35–45 minutes until meat is fork-tender.
6. Remove the lid, stir in lemon juice and butter (if using) and simmer uncovered 5–10 minutes to reduce and thicken the sauce. Adjust seasoning with salt and pepper.
7. Garnish with chopped parsley and serve hot with pilav (rice) or crusty bread.