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Doğramac: recipe illustration
Everyday meals

Doğramac

Lamb stew with coarsely chopped meat, chickpeas and coriander, simmered gently until soft and tender. A simple, fragrant family dish, perfect with bread for mopping up the sauce.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. In a large deep pan, fry the thinly sliced onions in the oil for 8 minutes, until translucent.
  2. Add the chopped meat and brown it, breaking it up with a spoon, for about 8 minutes.
  3. Stir in the chopped garlic, cumin and tomato paste, then cook for 2 minutes.
  4. Add the grated tomatoes and the drained chickpeas, then pour in the stock.
  5. Cover and simmer gently for 60 minutes, stirring from time to time.
  6. Add the chopped coriander and cook uncovered for another 5 minutes to slightly reduce the sauce.
  7. Taste, adjust the seasoning and serve hot, with a lemon wedge to squeeze over it.

Variations and tips

Beef version. Replace the lamb with the same amount of minced beef; the cooking stays the same.

Using what's easy to find. Canned chickpeas work perfectly in place of home-cooked ones; just rinse them well.

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Original Ecomely recipe.