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.