Tas kebab (Persian lamb and vegetable stew)

    3 hours 20 min

    Quince turns this Persian stew, called tas kebab, into an aromatic fusion of hearty vegetables and lamb seasoned with cinnamon and turmeric. If you can't find quince, you can use green apples instead.

    2 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 onions, thickly sliced
    • 450g diced lamb
    • 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 (2.5cm) piece fresh ginger, sliced (optional)
    • 85g pitted prunes
    • 2 carrots, peeled and sliced
    • 1 quince, cored and sliced
    • 1 large aubergine, peeled and sliced into 2cm slices
    • 1 tomato, sliced
    • 1 pinch salt
    • 240ml water
    • 120ml tomato juice
    • 2 tablespoons lemon juice (optional)
    • 3 potatoes, peeled and sliced

    Prep:50min  ›  Cook:2hr30min  ›  Ready in:3hr20min 

    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. Layer garlic, ginger, prunes, carrots, quince, aubergine and tomato onto the seasoned lamb. Sprinkle with pinch of salt. Pour in water, tomato juice and lemon juice.
    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.

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