Etli Kuru Fasulye (Turkish Lamb and White Bean Stew)
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Ingredients
- 400 g diced lamb shoulder
- 800 g tinned haricot beans
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp tomato purée
- 1 tsp turkish red pepper flakes (pul biber)
- 1 tsp sweet smoked paprika
- 2 tbsp olive oil
- 400 ml lamb stock
Nutrition (per serving)
- Calories
- 544 kcal
- Protein
- 32.7 g
- Carbohydrate
- 35.2 g
- of which sugars
- 4.9 g
- Fat
- 27.2 g
- of which saturates
- 9.8 g
- Fibre
- 12.2 g
- Salt
- 2.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes until coloured all over.
- 2
Add the onion and garlic cloves and cook for 6 minutes until softened.
- 3
Stir in the tomato purée, pul biber and smoked paprika and cook for 1 minute.
- 4
Pour in the lamb stock, cover and simmer for 1 hour, or until the lamb is tender, topping up with a splash of water if it looks dry.
- 5
Stir in the tinned haricot beans and simmer, uncovered, for a further 15 minutes until the sauce has thickened.
- 6
Season with salt and black pepper before serving.
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