Name: Saffron and Orange Turkish Lamb Stew with Spiced Vegetables
Total time: 152 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1.5 kg lamb shanks; 1 large onion, diced; 2 medium tomatoes, chopped; 1 carrot, sliced; 1 potato, cubed; 1/2 green bell pepper, sliced; 1 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp smoked paprika; Salt and pepper to taste; 2 cups water or lamb stock; 1/2 teaspoon saffron threads; 1 tablespoon orange zest

Saffron and Orange Turkish Lamb Stew with Spiced Vegetables

A luxurious saffron note with a subtle orange zest.

152 minutes4 servings

Method

Heat oil in a large pot over medium heat. Brown the lamb shanks on all sides, then set aside.
In the same pot, sauté the onion until translucent. Add the tomatoes, carrots, potatoes, and green pepper, stirring to combine.
Soak saffron threads in a little warm water, then add to the pot during preparation, along with orange zest.
Return the lamb to the pot, add the cumin, cinnamon, paprika, salt, and pepper. Pour in the water or stock to cover the ingredients.
Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally and adding more liquid if needed.
Check the internal temperature of the lamb; it should reach 63°C (145°F). Let rest for 3 minutes before serving.

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