Kuzu Tas Kebabi (Stewed Lamb)

Kuzu Tas Kebabi is a Turkish lamb stew that simmers cubed leg of lamb with tomatoes, three colors of bell pepper, and paprika for two hours, then finishes with potatoes, peas, and carrots added in the last 15 minutes. The long, gentle braise turns tough leg meat into fork-tender chunks in a rich, tomato-laced broth.

Browning the onion in butter first, then adding the lamb to brown lightly, builds layers of flavor at the bottom of the pot. Turkish stews rely on butter rather than olive oil for that rich, rounded base.

Three colors of bell pepper (green, red, and yellow) cooked down during the two-hour simmer dissolve into the sauce, sweetening it naturally and giving the broth a silky body. They’re not crisp-tender vegetables in this dish. They’re part of the sauce.

Adding the potatoes, peas, and carrots at the end keeps them from overcooking into mush. Fifteen minutes is just enough to cook the potatoes through while the peas and carrots stay vibrant.

Chef Tips

• Remove all fat from the leg of lamb before cubing. Lamb fat has a strong flavor that can overwhelm a stew if left on.
• Simmer on the lowest heat possible. A hard boil toughens the meat. You want gentle bubbles, barely breaking the surface.
• Taste the broth after two hours before adding salt. The tomatoes and butter carry salt, and you may need less than expected.

Variations

• With eggplant: Add cubed eggplant alongside the peppers for a classic Turkish vegetable addition.
• Pilaf side: Serve over Turkish rice pilaf to soak up the broth.
• Spiced version: Add a pinch of cinnamon and allspice to the pot for a warmer, more Anatolian flavor profile.