I enjoy how this stew strikes a perfect balance between comfort food and freshness. The peas add a natural sweetness, while the lamb becomes melt-in-your-mouth tender after simmering. The tomato paste gives it a rich depth, and the carrots and potatoes make it a full meal on its own. I also like that it’s versatile — I can make it with lamb, beef, or even just vegetables depending on what I have.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
800 g diced lamb 1 tablespoon olive oil 1 large onion, diced 1 clove garlic, finely chopped 1 tablespoon tomato paste 1 large carrot, diced 2 small potatoes, diced 1 kg peas in pods (or 400 grams of frozen peas) 1 teaspoon salt ½ teaspoon freshly ground black pepper 500 ml water or vegetable stock
Directions
I heat olive oil in a Dutch oven or heavy-based pan over medium heat.
I add the lamb and cook until it releases its juices and they reduce, about 10 minutes, letting the meat brown nicely.
I stir in the onion and garlic, sautéing until fragrant and translucent.
I add the carrots, potatoes, tomato paste, peas, salt, and pepper, stirring well to coat everything. I let this cook for a few minutes so the tomato paste deepens in flavor.
I pour in the water or vegetable stock, bring it to a boil, then reduce to low heat and let it simmer gently.
I continue simmering for about 1 hour and 15–20 minutes, until the meat is tender and the vegetables are cooked through.
I serve hot, often with rice or crusty bread.
Servings and Timing
This recipe makes about 4 servings. Prep time is around 10 minutes, cooking time about 1 hour 20 minutes, so the total time is about 1 hour 30 minutes.
Variations
I sometimes use beef chuck instead of lamb, which becomes tender with slow cooking. For a lighter version, I skip the meat and make it a vegetable pea stew. If I’m using frozen peas, I add them towards the end of cooking to keep their color and texture. A touch of fresh dill or parsley on top adds a nice herbal finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth if needed. It also freezes well for up to 2 months; I thaw it in the fridge overnight before reheating.
FAQs
Can I use beef instead of lamb?
Yes, beef chuck or stewing beef works well since it becomes tender when simmered.
Can I make this vegetarian?
Yes, I skip the meat and add extra vegetables like zucchini, eggplant, or bell peppers.
Can I use frozen peas?
Yes, but I add them towards the end of cooking to keep them bright and tender.
Do I need to peel the potatoes and carrots?
I usually peel them for a smoother texture, but leaving the skins on works too.
How do I thicken the stew?
I let it simmer uncovered for a little longer to reduce the liquid.
Can I cook this in a pressure cooker?
Yes, I can reduce cooking time significantly, but I prefer slow simmering for deeper flavor.
What can I serve with this dish?
I like serving it with rice, bulgur, or fresh bread to soak up the sauce.
Can I add spices for extra flavor?
Yes, I sometimes add cumin, paprika, or a cinnamon stick for warmth.
How do I know when the meat is done?
The meat should be fork-tender and easily break apart when pressed.
Can I double the recipe?
Yes, I double the ingredients and use a larger pot, making sure to adjust cooking time slightly.
Conclusion
Etli Bezelye Yemeği is one of my favorite Turkish comfort food dishes. I love how the tender meat, sweet peas, and simple tomato sauce come together for a wholesome and satisfying meal. Whether I serve it with rice or bread, it always feels like a nourishing and flavorful dish that brings warmth to the table.
A traditional Turkish pea stew with meat, Etli Bezelye Yemeği combines tender lamb, peas, carrots, and potatoes in a rich tomato-based sauce. Slow-simmered for deep flavor, it’s hearty, nutritious, and a staple of Turkish home cooking.
Ingredients
800 g diced lamb
1 tbsp olive oil
1 large onion, diced
1 clove garlic, finely chopped
1 tbsp tomato paste
1 large carrot, diced
2 small potatoes, diced
1 kg peas in pods (or 400 g frozen peas)
1 tsp salt
1/2 tsp freshly ground black pepper
500 ml water or vegetable stock
Instructions
Heat olive oil in a Dutch oven or heavy pan over medium heat.
Add lamb and cook for about 10 minutes, until it releases juices and browns lightly.
Stir in onion and garlic, sauté until fragrant and translucent.
Add carrots, potatoes, tomato paste, peas, salt, and pepper. Stir to coat well and cook for a few minutes.
Pour in water or stock, bring to a boil, then reduce to low heat and simmer gently.
Simmer for 1 hour 15–20 minutes until meat is tender and vegetables are cooked.
Serve hot with rice or crusty bread.
Notes
Substitute lamb with beef chuck for a different flavor.
Make vegetarian by omitting meat and adding extra vegetables like zucchini or bell peppers.
If using frozen peas, add them near the end of cooking to retain color and texture.
Fresh dill or parsley on top adds a bright finish.
