An eastern Anatolian stew from Iğdır, where lamb, chickpeas, and potatoes simmer into a rich broth built for cold-weather tables.
25 min prep 100 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook lamb meat and chickpeas for 70 minutes.
Add potatoes and onion.
Cook the dish for another 30 minutes.
Tuz ve baharatı ekleyip yemeği hafifçe karıştırın.
Bozbaşı 30 dakika daha pişirin.
Eti ve patatesi zedelemeden sıcak kaselere paylaştırın.
💡 Tip: Skim the lamb broth early in the cooking; the stew tastes cleaner and the potatoes stay bright.
🍽️ Serving suggestion: Serve hot with flatbread for dipping.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~390
kcal calories
28
g protein
18
g carbs
21
g fat
5.1g
Sugar
7.9g
Fiber
882.4mg
Sodium
13.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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