Grains & Pulses

Lamb and Bean Stew

Turkish cuisine is blessed with this hearty and tatsy stew which is a national icon.

You can swap the lamb with beef, veal, Turkish sausage (sucuk) or pastrami and switch the beans with chickpeas or butter beans,

but this is a great basic introduction to Turkish winter warmers.


400 grams white beans
250 grams lamb, chopped into small chunks
4 tablespoons butter or olive oil
2 large onions
2 or 3 large fresh tomatoes, or a tin of chopped tomatoes,
2 tablespoons tomato paste
1 tablespoos sweet  pepper paste
1 litre beef stock or water
1 green or red banana chillies, cut into medium sized chunks
1 teaspoon paprika
Salt to taste


1. Soak the beans overnight (minimum 12 hours), then rinse them well, drain and boil for about 30 minutes until they are just starting to become tender. Drain and put to one side.

2. Dice the onions, and cook in the butter or olive oil until golden. Add the meat to the pan and brown it lightly. Allow any juices to evaporate. Add the peeled and chopped tomatoes, the chopped peppers, tomato and pepper paste, paprika and approx 1-2 teaspoons of salt with 1/2 cup of stock.

3: Cover and cook on a low heat for about 45 minutes.

4: Add the beans and the stock, cover and let the stew simmer until the beans are nice and tender.

Serve with rice pilaf.


Comments are closed.