Leg of lamb seared in butter, then slowly braised in its own juices with potatoes, carrots and peas. A hearty, high-protein, gluten-free Turkish pot stew.
Ingredients
Instructions
- 1
Cut the lamb into 3 cm chunks, chop the onion and dice the tomato. Peel the potatoes and carrots and cut them into 2 cm cubes.
- 2
Melt the butter in a large heavy pot and brown the lamb over high heat for 10-12 minutes, until its juices release and evaporate.
- 3
Add the onion and cook over medium heat for 5 minutes until soft, then stir in the tomato paste for 1 minute.
- 4
Add the tomato, water and bay leaves, cover and simmer on low heat for 60 minutes until the lamb is tender.
- 5
Add the carrots and potatoes, season with salt and black pepper, cover and cook for another 20 minutes.
- 6
Stir in the peas and cook 8-10 more minutes until all the vegetables are tender, then remove the bay leaves.
- 7
Take off the heat, rest for 5 minutes and serve hot.
Nutrition
Per serving
| Calories | 476 kcal |
|---|---|
| Protein | 31 g |
| Carbs | 25 g |
| Fat | 28 g |
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