Tuesday, February 1, 2011

Turkish Lamb Stew

It sounds a bit odd doesn't it? PRUNES and RAISINS in STEW?? With ALMONDS? It's amazing, I suggest you make it and try it today!


Olive oil
675g lean cubed lamb
1 white onion, finely chopped
3 cloves garlic, finely chopped
Half tsp ground cumin
1tsp chilli powder
1tbsp plain flour
2tbsp brandy
360ml chicken stock
3 mild chilli peppers, deseeded and finely sliced lengthways
30g almonds, coarsely chopped
12 prunes, stoned and coarsely chopped
45g raisins

  1. Heat a little olive oil over a medium-high heat in a casserole dish. Working in batches add lamb and brown on all sides. Transfer each batch to a bowl.
  2. Add onion and garlic to the dish and return the lamb pieces too, along with any resting juices.
  3. Stir well, reduce heat to medium, and sprinkle with cumin, chilli powder, flour, half teaspoon each of salt and pepper. Stir until lamb is well coated.
  4. Add brandy and stir to scrape up any browned bits.
  5. Stir in the stock and about 60ml water. Bring to the boil.
  6. Once boiling reduce the heat to low, cover, and leave to simmer for 35-40 minutes to allow all the flavours to mingle.
  7. Add the chilli peppers and continue to simmer for another 20 minutes or so.
  8. Meanwhile, preheat the oven to 180C/350F/Gas Mark 4. Spread almonds on a baking sheet and toast until fragrant (about 10 minutes).
  9. Stir half the prunes and raisins into the stew and raise the heat to high. Stir until liquid has thickened.
  10. Remove from heat and stir in remaining raisins and prunes.
  11. Serve with plain boiled rice, and garnish with the toasted almonds.

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