Skip to content
Turkish Lamb Stew - Teri Cochrane

Turkish Lamb Stew

Spring is a time of rebirth and regeneration, which means it’s the perfect opportunity to try something new in your kitchen. With the holidays around the corner, you might be looking for a new dish to freshen up your table. Lamb is an easy and versatile meat to cook in place of chicken or turkey, plus it is Wildatarian-approved!

My family loves this Turkish Lamb Mince Stew, which can be doubled or tripled depending on how many you are serving. Enjoy a rejuvenating and relaxing meal with those you love - and reap the benefits of this gut-healing brain food.

D’Artagnan Gourmet Meats (click here) have amazing, fresh lamb that can be shipped directly to your door.

Turkish Lamb Stew

  • 2 lbs. lamb, cubed
  • ½ Onion, julienned into long slices
  • 1 15 oz. Can of Chickpeas
  • 2 cans of Fire-Roasted Diced Tomatoes
  • 1 butternut squash, cubed
  • 1 8 oz. Can of Tomato Sauce
  • 5 large cloves of garlic, minced  
  • 1 cup chopped fresh cilantro
  • Salt to taste
  • Fresh Ground Black Pepper to taste
  • Oregano to taste
  • Paprika to taste
  • Cumin to taste
  • Olive Oil to taste
  • Two bay leaves

Sauté the onions, butternut squash and garlic in a skillet until softened, then add the lamb and spices and brown. Replace the ingredients in a pot and cook over medium heat. Simmer for 25-35 minutes until lamb is soft and serve with your favorite holiday sides!

To top it off, try my Protein-Rich Raspberry Brownies (better than a chocolate bunny)! These recipes and many more are available in my book, The Wildatarian Diet: Living As Nature Intended. 

To The Tru Of You,
Teri Cochrane


Previous article The Teri Cochrane Blueprint