Best Turkish Braised Lamb Tas Kebap Recipes

Turkish Braised Lamb (Tas Kebap) image

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

Tas Kebap (A Greek Beef or Lamb Stew) image

Provided by evelynathens

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
2 large onions, chopped
1 -2 garlic clove, minced
1/3 cup olive oil
2 tablespoons minced parsley
2 -3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or 1 (1 lb) can plum tomato, pureed
1/2 teaspoon sugar
1/2 cup white wine
1/4-1/2 teaspoon cinnamon (personal preference)
1/2 teaspoon dried oregano (mediterranean is best)
1 bay leaf
2 whole cloves (as in the spice)

Steps:

Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402).

Nutrition Facts : Calories 156, Fat 12.2, SaturatedFat 1.7, Sodium 7.1, Carbohydrate 8.3, Fiber 1.7, Sugar 4.3, Protein 1.2

Turkish Kebabs image

Provided by Anissa Helou

Yield 4 servings

Number Of Ingredients 14

For the marinade:
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 tablespoons fresh thyme leaves
Sea salt and finely ground black pepper
For the kebabs:
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread, for serving

Steps:

To make the marinade:
Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
To prepare the kebabs:
Add the meat to the marinade and toss. Let marinate for at least 2 hours.
Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.