- 2 lb 2 lb 2 lb Lamb Stew Meat, boneless, cut into 1 " cubes (or stewing beef)
- 2 sprigs 2 sprigs 2 sprigs fresh Rosemary, leaves only
- 2 tsp 2 tsp 2 tsp Sea Salt, ground
- 10 clove 10 clove 10 clove Garlic, peeled
- .5 Tbsp .5 Tbsp .5 Tbsp Dried Chiles, use pul biber for an authentic Turkish taste
- 1 tsp 1 tsp 1 tsp Ground Fresh Black Peppercorns
- 3 Tbsp 3 Tbsp 3 Tbsp Extra Virgin Olive Oil, (1 tbsp for the marinade, 2 tbsp for the stew)
- 4 whole 4 whole 4 whole Onion, medium-sized, diced
- 3 whole 3 whole 3 whole Green Bell Peppers, medium-sized, diced
- 7 whole 7 whole 7 whole Tomato, medium-sized, peeled, diced
- 1 Tbsp 1 Tbsp 1 Tbsp Tomato Paste, use Turkish pepper paste for an authentic taste
- 1 tsp 1 tsp 1 tsp Paprika
- 1 Tbsp 1 Tbsp 1 Tbsp fresh Thyme, leaves only
- Place the cubed meat into a bowl.
- Put about 1/2 tsp of sea salt and the rosemary leaves into a mortar. Pound until course. Add to the bowl containing the meat. Add about 1 tsp of salt to the mortar and all of the peeled garlic. Pound until a rough paste forms. Add to the meat. Add the dried chiles (or pul biber) and 1/2 tsp of ground black pepper to the meat. Drizzle over 1 tbsp of olive oil. Stir to combine. Cover the bowl with kitchen wrap and refrigerate for a minimum of 4 hours. Overnight is even better!
- To make the stew, pre-heat the oven to 300 degrees f (160 c).
- Using a heavy-based, oven-proof casserole dish, heat 1 tbsp olive oil over a medium heat and add the onion. Cook, stirring for 3 minutes or until the onions are translucent. Remove the onion. Add the remaining 1 tbsp of olive oil, add the marinated meat and brown lightly on all sides. Add the onions back into the dish with the green bell peppers, tomatoes, tomato paste (or Turkish pepper paste), paprika, thyme and 1/2 tsp each of sea salt and ground black pepper. Stir occasionally until the tomatoes break down and start to simmer. Remove from the heat and place a tight fitting lid on the casserole dish.
- Place the casserole into the oven for 45 minutes.
- Serve over mashed parsnip or mashed cauliflower. Optionally, you can also serve a green salad.
For an authentic Turkish taste, you can use pul biber instead of dried chile (it is milder) and Turkish pepper paste (instead of tomato paste and available on the CompassandFork website).
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