Anatolian Purslane, Lamb and Lentil Stew

Name: Anatolian Purslane, Lamb and Lentil Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dried black-eyed peas, soaked overnight and drained; 4 servings Freshly ground black pepper; 177 milliliters mini brown lentils, picked over and rinsed (See box); 118 milliliters coarse bulgur; 79 milliliters dried chickpeas, soaked overnight and drained; 2 Tbsps minced garlic; 142 grams boneless lamb shoulder, cut into 1/2-inch dice; 3 Tbsps fresh lemon juice; 4 servings Trimmed scallions and lemon wedges, for serving; 59 milliliters olive oil; 1 medium onion, finely chopped; 0 teaspoons Turkish red pepper flakes (see Notes); 2 teaspoons Turkish red pepper paste (See Note); 4 servings Salt; 2 teaspoons tomato paste; 680 grams purslane, thick stems discarded and leaves coarsely shredded; 1 Tbsp dried spearmint, leaves crushed to a fine powder

Anatolian Purslane, Lamb and Lentil Stew is It will be a hit at your Autumn event. If you have coarse bulgur, spearmint, tomato paste, and a few other ingredients on hand, you can make it. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. Users who liked this recipe also liked Hearty Lamb and Lentil Stew, Curried Lamb-and-Lentil Stew, and Hearty Lamb and Lentil Stew.

Instructions

Rinse the black-eyed peas and chickpeas.

Ingredients you will need

Chickpeas

Peas

Pour them into separate medium saucepans and cover with several inches of water. Cover and cook over moderate heat until tender, about 20 minutes for the black-eyed peas and 1 hour for the chickpeas.

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Chickpeas

Water

Peas

Drain the black-eyed peas and discard the liquid.

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Peas

Drain the chickpeas; reserve 1/3 cup of the cooking liquid.

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Chickpeas

Meanwhile, in a medium saucepan, combine the lentils with 4 cups of water, cover partially and cook over moderate heat until tender, about 40 minutes.

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Lentils

Water

Equipment you will use

Sauce Pan

Drain; reserve 2 cups of the cooking liquid.

In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil.

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Cooking Oil

Add the lamb and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Stir in the onion, cover and cook until softened but not browned, about 2 minutes.

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Onion

Lamb

Add the tomato paste, red pepper paste and 1/2 cup of water and bring to a simmer. Cover and cook, stirring once or twice, until the mixture begins to caramelize, about 20 minutes.

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Gochujang

Tomato Paste

Water

Add the purslane, bulgur and the reserved chickpea and lentil cooking liquids to the casserole. Cover and cook for 10 minutes.

Ingredients you will need

Chickpeas

Purslane

Bulgur

Lentils

Add the chickpeas, black-eyed peas, lentils, garlic and enough water to barely cover. Cover and simmer for 5 minutes.

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Chickpeas

Lentils

Garlic

Water

Peas

Remove from the heat, stir in the lemon juice and season with salt.

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Lemon Juice

Salt

In a small skillet, heat the remaining 2 tablespoons of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the spearmint, Turkish red pepper flakes and 1/4 teaspoon ground black pepper. When the oil begins to sizzle, give it a stir and drizzle it over the stew. Stir once and let stand for 30 minutes.

Ingredients you will need

Ground Black Pepper