Orman Kebabi Recipe

I absolutely love this recipe because it’s a comforting medley of tender lamb and vibrant veggies that feels like a warm hug on a chilly day, bringing back cozy, nostalgic vibes. Plus, the zesty hint of lemon juice and fresh parsley really make it pop, transforming a humble stew into an irresistible, full-flavored adventure that never fails to impress my taste buds!

I adore making warm and soothing meals, and Orman Kebabi is a wonderful specimen of that. It’s a chunky lamb stew that’s really not that far off from an English supper dish like lamb and peas.

The tender cubes of lamb are really the star of this show; they’re richly flavored with olive oil, garlic, and onions, and they’re cooked long enough to make them fork tender but short enough that they haven’t yet succumbed to the fate of being overly soft and mushy. Carrots and potatoes add heft and heartiness, while the whole dish is really only well lit by the presence of tomato paste and sweet green peas.

Ingredients

Lamb is a meat that is high in protein and rich in essential fats; it is perfect for making tender stews.

Olive oil is a healthy fat for the heart that contributes a deep and smooth flavor.

Allium cepa: Imparts a foundation, if not a fully sweet profile, for the flavors that develop in a dish.

Aromatic and healthful, garlic provides a powerful punch to this dish.

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Carrots are sweet, crunchy, and filled with beta-carotene and fiber.

2.

Carrots have a sweetness, a crunch, and a bounty of beta-carotene and fiber.

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Carrots delight with their sweetness, crunch, and abundance of beta-carotene and fiber.

Potatoes: Tubers that are rich in starch and provide the main body and substance to the dish.

Green Peas: Sweet, bright peas provide protein, fiber, and vitamins.

Concentrated Tomato: Bolsters the robust taste of tomatoes and serves to thicken the stew.

Beef or Lamb Stock: Provides a hearty foundation for the stew.

It gives a deep richness and a savory quality to the overall flavor of the stew.

Lemon Juice: The dish’s flavors are balanced by fresh, tangy acidity.

Ingredient Quantities

• 500g lamb, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 100g green peas, fresh or frozen
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 500ml beef or lamb stock
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, warm the olive oil over medium heat. Add the cubed lamb and cook, stirring now and then, until well browned on all sides.

2. Take the lamb out of the pot and set aside. In the same pot, add the onion, which has been chopped, and cook until the soft and translucent stage is reached.

3. In a small mixing bowl, combine the minced garlic with 1 minute of cooking in the large saucepan over medium heat, just until fragrant.

4. Add the tomato paste, and cook, stirring, for about 2 minutes to caramelize and enhance the flavor.

5. Put the lamb back in the pot. Stir the carrots, potatoes, green peas, salt, black pepper, paprika, and dried oregano into the pot with the lamb. Make sure everything is mixed well and in good order.

6. Add the beef or lamb stock to the pan and bring the liquid to a gentle simmer. Make sure the lamb and vegetables are nearly swimming in the broth.

7. Lower the heat, cover the pot, and let the stew simmer gently for about 45-60 minutes, or until the vegetables are cooked through and the lamb is fork-tender.

8. Stir in the lemon juice near the end of the cooking time, adjusting seasoning if necessary with additional salt or pepper to taste.

9. Once finished, take the Orman Kebabi off the heat and let it rest, covered, for a few minutes to let the flavors meld together.

10. Serve piping hot, topped with freshly minced parsley, for a bright, flavorful, and fresh bite. You might also serve with your favorite hot sauce to elevate the experience. Enjoy this comfort food any day of the week!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Small mixing bowl
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup

FAQ

• What is the best type of lamb to use for Orman Kebabi?Lamb shoulder or leg meat are both suitable for this dish because they are tender and tasty when prepared properly.
• Can I prepare Orman Kebabi in advance?Certainly, you can prepare it a day in advance. The tastes frequently intensify and become more pronounced overnight; just warm it slowly and gently before serving.
• Is it possible to make Orman Kebabi with beef instead of lamb?Of course, if you want beef in your stew, you can use it. But about any other red meat or lamb would work, too; bay leaves and beer go well with them. Use a cut of beef suitable for stewing and in sizes that will allow for better melding of flavors and a more appealing texture in the finished stew.
• How can I make Orman Kebabi spicier?To increase the heat, you might add a few chili flakes or a fresh chili pepper to the mix.
• What can I serve with Orman Kebabi?Orman Kebabi is a great accompaniment to rice, bulgur, or crusty bread that soaks up the opulent sauce.
• Can I use vegetable stock as a substitute for meat stock?
  Certainly, you can use vegetable broth; however, it may alter the depth of flavor a tad.
• Are there any vegetarian alternatives for this recipe?A vegetarian version can be made by substituting lamb with substantial vegetables such as mushrooms and eggplant.

Substitutions and Variations

500g lamb, cut into cubes: If you don’t have lamb or don’t want to use it, you can substitute with 500g beef cubes for a slightly different look and taste.
2 tablespoons olive oil: If you can’t get olive oil, substitute with 2 tablespoons of either sunflower oil or canola oil.
Peel and slice 2 medium carrots: You can substitute 2 parsnips if you prefer to work with a root vegetable that has a slightly sweeter and nuttier flavor.
100g green peas, fresh or frozen: For different texture and flavor, use 100g of edamame beans.
500ml beef or lamb stock: Substitute with 500ml chicken stock or vegetable stock for a lighter taste.

Pro Tips

1. Sear the Lamb Properly Ensure the lamb cubes are dry before searing in the olive oil. This helps in achieving a nice brown crust which will add depth to the overall flavor of the dish.

2. Deglaze the Pot After browning the lamb and before adding the onion, you can deglaze the pot with a splash of stock or water. This will help lift any caramelized bits stuck to the bottom, adding more flavor to your stew.

3. Layer the Flavors When adding the tomato paste, allow it to caramelize for a couple of minutes. This technique enhances its sweetness and umami, which enriches the stew.

4. Adjust the Consistency If you find the stew too thick, gradually add more stock or water until you reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for a while to reduce.

5. Rest Before Serving Let the stew rest, covered, for at least 10 minutes after cooking. This allows the flavors to meld and mature, making the dish more cohesive and flavorful.