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A large plate of lamb stew served over eggplant and yogurt to make Ali Nazik recipe, surrounded by red chilies, green chilies, lemon wedges, turkish pepper flakes, bread and tomatoes

Lamb Stew - Ali Nazik

If you think this is your average lamb stew, you’re mistaken! Ali Nazik is a unique lamb stew that’s very popular in Turkey and utterly delicious! This is another family recipe which I’m excited to share with you! Think about a show stopper lamb dish that will have everyone ask you for the recipe.
Course entree, Main Course, Main Dish
Cuisine Mediterranean, Middle Eastern, Turkish
Keyword ali nazik, ali nazik recipe, ali nazik stew, family recipes, how to make lamb stew, Lamb Recipe, Lamb recipes, Lamb stew, lamb stew recipe, lamb stew video
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 6
Calories 366 kcal
Author Mahy

Ingredients

Lamb

  • 2 pounds American Lamb Chunks your favorite cut cut into 1 inch cubes
  • 1 teaspoon each salt and pepper
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 teaspoons chili flakes or turkish pul biber

Stew:

  • 1 Tablespoon oil
  • 1 large onion finely minced
  • 5 cloves garlic
  • ¼ cup Turkish pepper paste or 2 roasted peppers minced
  • ½ cup tomato juice or pureed tomatoes
  • 2 cups stock
  • 1 bay leaf

Eggplant-Yogurt Sauce

  • 3-4 Japanese eggplants
  • 2 cups yogurt
  • 2 cloves garlic
  • ¼ teaspoon each salt and pepper
  • Juice of half a lemon

Garnish & Serve

  • Fresh mint
  • Fresh parsley
  • Lemon juice
  • Chili flakes
  • Fresh chilies
  • Bread

Instructions

  1. Start by seasoning the lamb with all the spices and set aside.
    The Lamb tossed with spices in a bowl
  2. Make the stew by sauteing the onions in oil until translucent and soft-this should take 6-8 minutes depending on the size of your onion mince.
    Onions sauteeing in a pan to make lamb stew
  3. Add in the spiced lamb and garlic and sautee for another 5-6 minutes.
    the lamb is added over the sauteed onions
  4. Then add remaining stew ingredients and bring the mixture to a boil.
    All stew ingredients added into the pot and ready to cook over low heat
  5. Cover the stew and allow the lamb to cook over low heat (gentle boil) for 1 hour.*
    A spoon showing the4 cooked tender lamb chunks in the lamb stew
  6. In the meantime, Prick the eggplants using a knife or fork.
    A hand using a knife to poke the eggplant before charring
  7. Place the egg plants directly over flame–stove, BBQ or broiler.
    The eggplants placed directly over the flame of a stove (or BBQ)
  8. You want the skin to be charred and black, and the eggplant will be soft.
  9. Cover the eggplants and set aside for 10 minutes until the skin has softened.
    Fully charred eggplants on a plate
  10. Mix the yogurt with seasoning, garlic and lemon juice.
    The yogurt sauce ready in a bowl by mixing the yogurt, lemon and salt
  11. Peel the eggplant and mince it using a knife
    Peeling the charred skin of the eggplant leaving in the soft cooked and smokey eggplant
  12. Once the lamb is ready, serve the dish.
    The chopped eggplant is layered at the bottom of a dish to serve Ali Nazik lamb stew
  13. Start by layering the eggplant and yogurt at the bottom of the plate, mixing them well.
    The yogurt sauce is added and blended over the charred eggplant on a serving plate
  14. Serve the stew right on top of the eggplant yogurt mixture along the middle.
    Close up of the chunks of lamb stew served over the eggplant yogurt mix. The lamb chunks are perfectly cooked
  15. Garnish with more chili flakes, herbs and lemon.
    A large plate of lamb stew served over eggplant and yogurt to make Ali Nazik recipe, surrounded by red chilies, green chilies, lemon wedges, turkish pepper flakes, bread and tomatoes
  16. Serve right away and enjoy.
    A spoon scooping some lamb stew from the plate and scooping some yogurt and eggplant with it

Recipe Notes

*USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.

  • Always use American Lamb for quality tasting lamb dishes. American lamb is always fresh, it’s raised with a high industry standard and it’s widely available! You’ll notice it has a rich buttery sweet taste.
  • When choosing the cut of lamb, make sure you know that the amount of fat marble in the cut will contribute to the taste of your dish. If you’re after a rich lamb flavor, choose only a devoted leg of lamb. If you’re in between, choose boneless shoulder meat. And if you’re up for a milder flavor and leaner cut, choose the lamb sirloin. If you’re like me and want the best of both worlds, choose a combo!
  • If you’re unable to find the Turkish chili flakes, feel free to use regular ones. Similarly with the Turkish red pepper paste.
  • It’s best to start with the lamb stew and while it cooks, you’ll have enough time to make the eggplant yogurt sauce.
  • Charring the eggplant is key to that unique smoky flavor of Ali Nazik–so don’t roast, fry or grill your eggplants. You want a really burnt charred skin which you’ll peel off and use the melt in your mouth eggplant.
  • You can add fresh mint and parsley to the yogurt along with more chili flakes.
  • It’s best to assemble the dish before serving to ensure it's warm.
  • You can serve the dish as it for a light yet filling meal, or with bread or rice pilaf.
  • Leftovers are best served cold with a salad or warmed up slightly in the microwave.
  • You can prepare the lamb stew 3 days in advance along with the yogurt sauce. Make sure to assemble them right before serving.
Nutrition Facts
Lamb Stew - Ali Nazik
Amount Per Serving
Calories 366 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 109mg36%
Sodium 955mg42%
Potassium 1225mg35%
Carbohydrates 26g9%
Fiber 8g33%
Sugar 15g17%
Protein 37g74%
Vitamin A 615IU12%
Vitamin C 13mg16%
Calcium 154mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.