Recipe for Turkish lamb and bean stew with pilaf and onion salad – The Boston Globe

Turkish lamb and bean stew with pilaf and onion salad

Dolphia Nandi for The Boston Globe

Turkish lamb and bean stew with pilaf and onion salad.

Serves 4

Called kuzu etli kuru fasulye, this lamb and bean stew is served with pickled cucumbers, raw onion salad with the lemony red spice, sumac, and pilaf. Allow time for the beans to soak overnight (or use 2 cans white beans, such as Great Northern). The dish uses meat as flavoring, not as a centerpiece.

STEW

cups white beans, soaked overnight
4 cups water, or more if needed
2 tablespoons olive oil
¼ pound boneless lamb shoulder, cut into
½-inch pieces
1 Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 tomatoes, peeled and diced
1 tablespoon tomato paste
1 teaspoon crushed red pepper or
Turkish pepper
Salt and black pepper, to taste
¼ cup chopped fresh parsley (for garnish)

Continue reading below

1. Drain beans and transfer to a soup pot. Add the 3 cups water and bring it to a boil. Lower the heat, cover the pan, and simmer for 45 to 50 minutes or until the beans are tender. Add more water during cooking if the pan seems dry.

2. Meanwhile, in a skillet over medium heat, heat the olive oil. Add the lamb and cook without disturbing for 4 minutes. Turn and cook 4 minutes more or until it is browned at the edges. Add onion and garlic and cook, stirring often, for 8 minutes.

3. Add the tomatoes, tomato paste, red or Turkish pepper, black pepper, and 1 cup warm water. Bring to a boil, lower the heat, and cover the pan. Simmer for 40 to minutes. Add the beans with their cooking water and simmer 20 minutes more, or until the beans are very tender. Taste for seasoning and add more salt and red or black pepper, if you like. Sprinkle with parsley.

PILAF

1 tablespoon butter
1 cup long-grain white rice, rinsed and drained
Salt, to taste
cups water

1. In a heavy-bottomed saucepan over medium heat, melt the butter. Add the rice and salt. Cook, stirring constantly, for 3 minutes.

2. Add the water, bring to a boil, lower the heat, and cover the pan. Cook for 18 minutes or until the rice has absorbed all the water, and the grains are tender.

3. Set it aside for 5 minutes without opening the lid.

ONION SALAD

½ Spanish onion, thinly sliced
1 teaspoon sumac (available in Middle Eastern markets)
Salt, to taste
1 teaspoon chopped fresh parsley
1 teaspoon olive oil

1. In a bowl, toss the onion, sumac, salt, and parsley. Sprinkle with the olive oil and stir well.

2. Serve the lamb stew with pilaf with onion salad. Dolphia Nandi

goodfoodchannel