Konya calla (green plum and lamb stew)
Serves 4Official
Ingredients
- 1,500 gBone-in lamb
- 300 gGreen plum
- 300 gOnion
- 16 gSalt
- 5 gSugar
- 14 gSunflower oil
- 14 gButter
- 700 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Bone-in lamb53%
- Water25%
- Green plum11%
- Onion11%
- Salt 1%
- Butter 0%
- Sunflower oil 0%
- Sugar 0%
Ingredients by weight, heaviest at the bottom.
Method
Rinse the meat, put it in a pot, add the boiled water and cook for 1 hour.
1 hScore the green plums in a few places and arrange them over the meat.
Sauté the onions in a pan with the butter and oil, then spread them evenly over the plums.
Add the salt and sugar, cover and cook for about 15 minutes until the plums soften. Serve with the meat in the center of the plate, surrounded by the plums.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1177 (Konya Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026