Tas Kebab (Persian Lamb and Vegetable Stew) recipe
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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
Nutrition Info
- 466.8 caloriescarbohydrate: 71.2 gcholesterol: 61.6 mgfat: 10.7 gfiber: 14.4 gprotein: 26.7 gsaturatedFat: 3 gservingSize: -sodium: 495.6 mgsugar: 22.1 gtransFat: : -unsaturatedFat: : -
Directions Tas Kebab (Persian Lamb and Vegetable Stew)
Directions
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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.