Tas Kebab (Persian Lamb and Vegetable Stew) recipe

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Ingredients

1 tablespoon vegetable oil
2 onions, sliced 1/2-inch thick
1 pound lamb, cut into 1-inch cubes
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, sliced
½ cup pitted prunes
2 carrots, peeled and sliced
1 quince, cored and sliced
1 large eggplant, peeled and cut into 1-inch slices
1 tomato, sliced
1 pinch salt
1 cup water
½ cup tomato juice
2 tablespoons lemon juice
3 potatoes, peeled and sliced

Nutrition Info

466.8 calories
carbohydrate: 71.2 g
cholesterol: 61.6 mg
fat: 10.7 g
fiber: 14.4 g
protein: 26.7 g
saturatedFat: 3 g
servingSize: -
sodium: 495.6 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour oil into a pot. Cover the bottom of the pot with onions, add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon.

  2. Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice.

  3. Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.

Recipe Yield

4 servings

Recipe Note

Persian tas kebab includes quince, which turns the stew into an aromatic fusion of vegetables and meat. Season as desired and serve with naan.

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