Tas Kebab (Persian Lamb and Vegetable Stew)
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Description
Persian tas kebab includes quince, which turns the stew into an aromatic fusion of vegetables and meat. Season as desired and serve with naan.
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
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.
Nutrition Facts
serving: 4 servings
calories: 466.8 kcal
carbohydrates: 71.2 g
protein: 26.7 g
saturated fat: 3 g
cholesterol: 61.6 mg
sodium: 495.6 mg
fiber: 14.4 g
sugar: 22.1 g
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