Çay-Simmered Lamb and Apricot Stew
Tender lamb braised in strong Turkish tea with onions, apricots, and warm spices—the tea's brisk tannins deepen this fragrant, slow-cooked stew.
Strong Turkish tea makes an excellent braising liquid, lending lamb a deep, savory backbone the way a robust stock or wine would. Its tannins tenderize the meat and balance the natural sweetness of dried apricots in this fragrant, slow-cooked stew.
The dish draws on the warm, fruit-and-spice tradition of Anatolian cooking. Cinnamon, cumin, and a little coriander season the lamb, while soft dried apricots melt into the sauce, their sweetness kept in check by the brisk çay.
Browning the lamb well at the start is key—it builds the savory depth that the tea then carries and lifts. As the stew simmers low and slow, the tea reduces with the meat juices into a glossy, complex sauce that needs little else.
Serve this over rice pilaf or with warm flatbread to soak up the sauce, and finish, of course, with a glass of strong tea alongside. It is hearty, fragrant Anatolian comfort food at its best.
Ingredients
- 800 g lamb shoulder, cubed
- 2.5 cups strong brewed Turkish black tea
- 2 onions, chopped
- 3 cloves garlic, minced
- 150 g dried apricots
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tbsp tomato paste
- 2 tbsp olive oil
- Salt, pepper, and chopped parsley to garnish
How to make it
- 1Season the lamb with salt and pepper and brown well in the olive oil in a heavy pot, then remove and set aside.
- 2Soften the onions and garlic in the same pot, then stir in the tomato paste, cinnamon, cumin, and coriander and cook for 1 minute.
- 3Return the lamb to the pot, pour over the strong Turkish tea, and add the apricots. Bring to a gentle simmer.
- 4Cover and simmer low for about 1.5 to 2 hours, until the lamb is very tender.
- 5Uncover and simmer a little longer if needed to reduce the sauce to a glossy consistency.
- 6Adjust the seasoning, scatter with parsley, and serve over rice pilaf.
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