TURKISH BRAISED LAMB (TAS KEBAP)

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Turkish Braised Lamb (Tas Kebap) image

Pretty tasty. Good with recipe#360252, A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos

Provided by UmmBinat

Categories     Stew

Time 2h

Yield 3 serving(s)

Number Of Ingredients 11

1/2 kg bonless stewing lamb
2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 cup chopped sweet pepper (red, orange, yellow, or green) (optional)
1/2 cup canned tomatoes, pureed or 3/4 cup chopped pealed tomatoes
3/4 cup water
1/2 teaspoon baharat, spice mix recipe # 224763 or 1/2 teaspoon ground allspice
salt
fresh ground black pepper
1/4 cup chopped parsley

Steps:

  • Trim and cut meat into 2 cm (3/4 inch) cubes.
  • Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
  • Transfer to a plate.
  • Add remaining olive oil, onion, garlic and sweet pepper.
  • Fry gently until onion is transparent.
  • Add tomato and water.
  • Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
  • Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
  • Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
  • Sprinkle hot meat with reserved chopped parsly before serving.

Nutrition Facts : Calories 328, Fat 17.9, SaturatedFat 4.4, Cholesterol 108.5, Sodium 170.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.6, Protein 34.7

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