Turkish Spring Lamb Stew with Vegetables
Kuzu Kapama İlkbahar
This tender spring lamb stew features succulent meat braised with fresh seasonal vegetables in a light, aromatic broth. The dish showcases vibrant green peas, artichokes, and dill that create a colorful and fragrant presentation. It's the perfect celebration of spring flavors and a comforting meal that brings families together around the dinner table.
Ingredients
Instructions
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Prepare the lamb
Cut the lamb shoulder into 5cm chunks, removing excess fat. Season generously with salt and pepper on all sides. Heat olive oil in a heavy-bottomed pot over medium-high heat for 2 minutes until shimmering. Brown the lamb pieces for 8-10 minutes, turning to sear all sides until golden. Do not overcrowd the pot or the meat will steam instead of browning.
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Add aromatics
Dice the onion into 1cm pieces. Reduce heat to medium and add onion to the pot with the browned lamb. Cook for 5-6 minutes, stirring occasionally until the onion softens and becomes translucent. The mixture should smell fragrant and the onion should not brown or caramelize.
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Begin braising
Pour hot water over the lamb and onions until just covered. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat. Cover and simmer gently for 45-50 minutes until the lamb is tender when pierced with a fork. Do not let it boil vigorously or the meat will become tough.
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Prepare vegetables
While lamb cooks, peel carrots and cut into 3cm pieces. Clean artichokes by removing tough outer leaves and trimming stems, then cut in half. Rub cut surfaces with lemon juice immediately to prevent browning. Trim scallions and cut into 4cm lengths using both white and green parts.
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Add vegetables
Add prepared carrots and artichokes to the pot with lamb. Increase heat to medium and cook uncovered for 12-15 minutes until vegetables are almost tender when pierced with a knife. The liquid should be gently bubbling but not boiling hard.
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Finish with greens
Add green peas and scallions to the pot. Cook over medium heat for 5-6 minutes until peas are bright green and tender. Chop fresh dill coarsely and stir in during the last minute along with remaining lemon juice. Do not overcook or the vegetables will lose their vibrant color and fresh taste.
Tips
Cooking Tips
For extra flavor, add a splash of white wine when browning the onions and let it reduce for 2 minutes before adding water. This adds depth to the braising liquid.
Alternatives
If baby artichokes are unavailable, use frozen artichoke hearts (thawed) or substitute with small potatoes cut into quarters. Fresh peas can be replaced with frozen peas added in the last 3 minutes.
Serving & Storage
Serve hot with Turkish rice pilaf or crusty bread to soak up the flavorful broth. Traditionally accompanied by yogurt and pickles. Store covered in refrigerator for up to 3 days - the flavors actually improve overnight.
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