Turkish · intermediate
Turkish Skillet Lamb Braise With Chickpeas And Maras Pepper
Tender lamb shoulder seared with aromatic onions, simmered with chickpeas in a warm Maraş pepper and tomato gravy.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep heavy-bottom skillet or Dutch oven over medium-high heat.
- 02
Add cubed lamb in a single layer and sear for 5 to 6 minutes until browned on all sides, then remove to a plate.
- 03
Lower heat to medium, add diced onion and minced garlic to the pan, and sauté for 4 minutes until translucent.
- 04
Stir in tomato paste and Maraş pepper flakes, cooking for 1 minute until fragrant and deep red.
- 05
Return lamb to the skillet along with the chickpeas and halal beef stock, then bring to a simmer.
- 06
Cover tightly, reduce heat to low, and braise for 35 to 40 minutes until lamb is meltingly tender and sauce thickens.
A LITTLE KITCHEN KNOW-HOW
Braising
Searing meat at high heat before slowly cooking it covered in liquid at a low temperature to break down tough fibers.
Notes from the kitchen
- Maraş pepper offers a mild, smoky heat; substitute with Aleppo pepper if needed.
- Serve over warm bulgur pilaf or alongside crusty flatbread.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
