Konya lamb and shallot stew
Serves 4Official
Ingredients
- 500 gDiced lamb
- 500 gWater
- 500 gOnion
- 100 gButter
- 10 gTomato paste
- 8 gSalt
- 5 gGround black pepper
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
- Diced lamb31%
- Onion31%
- Water31%
- Butter 6%
- Tomato paste 1%
- Salt 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the lamb in the water and boil it for 30 minutes.
30 minIn a separate pot fry the shallots in the butter over medium heat for 10 minutes. Add the pepper and tomato paste and fry, stirring, for 5 more minutes.
10 minLay the boiled meat over the shallots and pour the meat broth over. Add the salt and cook on low heat for 40 minutes. Serve hot.
40 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1003 (Konya Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026