Tas Kebab (Persian Lamb and Vegetable Stew)

Tas Kebab (Persian Lamb and Vegetable Stew)

by Veronica Stephens 2 years ago
4 (1)
2 hours
466.8 kcal
71.2 g carbs
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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. 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. 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. 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