Türlü (Turkish Mixed Vegetable and Lamb Stew)
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Ingredients
- 350 g diced lamb shoulder
- 2 aubergines
- 2 courgettes
- 2 waxy potatoes
- 1 red pepper
- 150 g okra, trimmed and sliced
- 400 g tinned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 3 tbsp olive oil
- 200 ml lamb stock
Nutrition (per serving)
- Calories
- 478 kcal
- Protein
- 22.2 g
- Carbohydrate
- 30.6 g
- of which sugars
- 13.6 g
- Fat
- 28.1 g
- of which saturates
- 9.2 g
- Fibre
- 9.9 g
- Salt
- 0.64 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; lift out and set aside.
- 2
Add the onion, finely chopped, and garlic cloves to the same pan and cook for 6 minutes.
- 3
Add the aubergines, courgettes and waxy potatoes, all cut into chunks, and the red pepper, sliced; cook for 5 minutes, stirring.
- 4
Return the lamb to the pan with the tinned chopped tomatoes, lamb stock and okra. Cover and simmer for 45 minutes, stirring occasionally, until the lamb and vegetables are completely tender.
- 5
Season with salt and black pepper before serving.
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