Tas Kabob
Meat and vegetable stew
Ingredients
- 2 pounds lamb or beef stew meat, preferably on the bone
- 1 1/2 cups water, divided, adjust as needed
- 2 tablespoons tomato paste
- 1/2 cup Ab Narenj, Persian bitter orange juice, or lemon juice. Adjust to your taste
- 2 large onions, 1/2 inch slices
- 6 medium carrots, 1/2 inch rounds
- 3 medium Yukon gold potatoes, 1/2 inch slices
- 6 large tomatoes, 3/4 inch rounds
- 1 teaspoon salt, adjust to your taste
- 1 teaspoon turmeric, ground
- 1/2 teaspoon pepper, ground
Instructions
- Arrange the pieces of beef or lamb on the bottom of a large pot and add 1 cup of water. Cover and cook over low heat for 1 hour.
- Add another 1/2 cup of water along with the tomato paste and Ab Narenj and mix gently.
- On top of the meat, layer first the onions, then the carrots, then the potatoes and finally the tomatoes.
- Sprinkle the salt, turmeric and pepper evenly over the vegetables and tilt the pan around several times to make sure the added seasonings have been well integrated into the dish.
- Cover and cook on low flame for an additional 1 hour or until all the vegetables have softened.
- This dish is typically on the drier side and there should not be too much broth left behind.
- Gently remove the vegetables and lamb, arrange them in a serving dish, and pour the remaining broth over the vegetables and lamb.
- Tas Kabob can be served with steamed rice or pieces of Persian flat bread.
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