Kurdish Lamb and Eggplant Stew (Türlü)
Türlü is a traditional Kurdish stew that combines tender lamb with creamy eggplant and a flavorful tomato-based broth. This hearty dish is perfect for a comforting family meal on a chilly evening.
Ingredients
- 1 1/2 pounds lamb, cut into cubes
- 2 medium eggplants, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 3 cups chicken or vegetable broth
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the lamb cubes and cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
- Stir in the tomato paste, paprika, cumin, and cinnamon. Cook for 2-3 minutes to toast the spices.
- Add the diced tomatoes and eggplant to the pot. Season with salt and pepper.
- Pour in the chicken or vegetable broth. Bring the stew to a simmer, then reduce the heat and cover the pot. Let it cook for 45-50 minutes, or until the lamb is tender and the eggplant is soft.
- Adjust the seasoning if needed, then serve the Türlü hot with rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Stovetop
Serving suggestions
Türlü is delicious when served with a side of fluffy rice and a fresh salad of cucumbers and tomatoes.
Tips & tricks
For a richer flavor, you can sear the lamb cubes in a separate pan before adding them to the stew pot.
Cost
$20