Tas Kebab Persian Lamb And Vegetable Stew Recipes

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TAS KEBAP (A GREEK BEEF OR LAMB STEW)

This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.

Provided by evelynathens

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12



Tas Kebap (A Greek Beef or Lamb Stew) image

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

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)

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