Tas Kebab (Persian Lamb and Vegetable Stew) | The Best Recipes

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Tas Kebab (Persian Lamb and Vegetable Stew)

"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
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, sliced (optional)
• 1/2 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
• 1/2 cup tomato juice
• 2 tablespoons lemon juice (optional)
• 3 potatoes, peeled and sliced

Instructions :

Prep : 50M	Cook : 4M	Ready in : 3H20M

• 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.
• 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.
• 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.

Notes :

• Substitute 2 green apples for the quince if desired.
• This stew can be cooked with lamb or beef and any vegetables desired.

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