Ali Nazik - Turkish Lamb Stew
Ali Nazik - Turkish Lamb Stew
Ali Nazik - Turkish Lamb Stew

Ali Nazik – Turkish Lamb Stew


May 15, 2023

Recipe Provided By "Two Purple Figs"

Courtesy of American Lamb Board



2 lbs American Lamb Chunks (your favorite cut) cut into 1-inch cubes

1 tsp Salt

1 tsp Pepper

1/2 tsp Nutmeg

1 tsp Cinnamon

2 tsp Chili flakes or Turkish Pul Biber


1 tbsp Oil

1 Large Onion, (finely minced)

5 cloves Garlic

2 cups Stock

1/4 cup Turkish pepper paste (or 2 roasted peppers minced)

1/2 cup Tomato juice (or pureed tomatoes)

1 Bay leaf

Eggplant-Yogurt Sauce:

3-4 Japanese eggplants

2 cups Yogurt

2 cloves Garlic

1/4 tsp salt

1/4 tsp Pepper

Juice of half a lemon


Fresh mint

Fresh parsley

Lemon juice

Chili flakes

Fresh chilies



1Start by seasoning the lamb with all the spices and set aside.

2Make the stew by sauteing the onions in oil until translucent and soft-this should take 6-8 minutes depending on the size of your onion mince.

3Add in the spiced lamb and garlic and sauté for another 5-6 minutes. Add remaining stew ingredients and bring the mixture to a boil. Cover the stew and allow the lamb to cook over low heat (gentle boil) for 1 hour.*

4In the meantime, Prick the eggplants using a knife or fork. Place the egg plants directly over flame–stove, BBQ or broiler. You want the skin to be charred and black, and the eggplant will be soft. Cover the eggplants and set aside for 10 minutes until the skin has softened.

5Mix the yogurt with seasoning, garlic and lemon juice.

6Peel the eggplant and mince it using a knife.

7Once the lamb is ready, serve the dish.

8Start by layering the eggplant and yogurt at the bottom of the plate, mixing them well.

9Serve the stew right on top of the eggplant yogurt mixture along the middle.

10Garnish with more chili flakes, herbs and lemon.

11Serve right away and enjoy!


1The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.