Lamb, chickpeas, sun-dried apricots, and grape molasses simmer into a sweet-savory wedding dish from Kirsehir.
30 min prep 120 min cook
Keeps the screen on · step-by-step guide · built-in timer
Sear the lamb in a pot with half the butter for 8 minutes.
Add the meat stock and cook the meat for 70 minutes, until tender.
In a separate pan, brown the onion in the remaining butter for 6 minutes.
Add the tomato paste, red pepper flakes, black pepper and salt to the onion.
Add the cooked chickpeas and onion mixture to the meat.
Add the sun-dried apricots and grape molasses.
Cook the stew over low heat for 25 minutes, without letting the apricots fall apart.
💡 Tip: Adding the apricots in the final stage keeps the pieces intact while they soften.
🍽️ Serving suggestion: Serve hot with plain rice pilaf and yogurt.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~540
kcal calories
32
g protein
58
g carbs
20
g 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.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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