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.

Kurdish Lamb and Eggplant Stew (Türlü)

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

  1. In a large pot, heat the olive oil over medium heat. Add the lamb cubes and cook until browned on all sides.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
  3. Stir in the tomato paste, paprika, cumin, and cinnamon. Cook for 2-3 minutes to toast the spices.
  4. Add the diced tomatoes and eggplant to the pot. Season with salt and pepper.
  5. 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.
  6. 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