Food For Belly Dancers: Slow Cooker Turkish Lamb Stew Recipe
Hearty stews and soups have long sustained Turkish families as comfort food. Historically, stews were cooked by campfire, with slow cooking drawing out fuller flavors. In Morocco and North Africa, lamb stews are called 'tagines.' Tagines are savory-sweet, thanks to the inclusion of dried fruits such as apricots and prunes.
You can slow-cook your stew to Turkish perfection using a crock pot with this simple recipe, and it tastes just as robust. The trick to a richer flavor for any stew, ragout or goulash is to add a variety of spices such as ¼ teaspoons each of ground: cinnamon, nutmeg, cumin, coriander and allspice. Plus, don't forget to add dried currants, raisins and dates.
Prep time: 15 minutes
Cooking time: 7-8 hours in crock pot on medium heat
- 1 lb. lean ground lamb (lamb is fatty, so use lean; turkey is tasty, too)
- 2 medium potatoes, cubed about 1-inch
- 1 medium yellow onion, coarsely chopped
- 2 medium carrots, sliced ¼-inch thick on the diagonal
- 2 tbsp. tomato paste
- 4 cups chicken stock
- Sea salt to taste (about 1-2 teaspoons)
- Mix all ingredients together in a crock pot.
- Set crock pot heat on medium to cook 7-8 hours.
- Plug in to cook on low heat for 8-10 hours if you’ll be out longer.
- Voila! Ready to enjoy after work and an evening belly dance session.
This delicious lamb stew is great with couscous (also called maftoul), mashed or baked potatoes, or biscuits and with a side of coleslaw. (For an unforgettable taste, add crushed pineapple and dry roasted almonds to the slaw.) It’s easy to reheat for next day’s lunch. Or freeze in portion-sized containers to eat as needed.