TAS KEBAB (PERSIAN LAMB AND VEGETABLE STEW)

Tas Kebab (Persian Lamb and Vegetable Stew) image

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

Provided by Soheila

Categories Soups, Stews and Chili Recipes Stews

Time 3h20m

Yield 4

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 495.6 mg, Sugar 22.1 g