Go Back
+ servings

Tas Kabob

Omid Roustaei, The Caspian Chef
Meat and vegetable stew
5 from 6 votes
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Persian
Servings 4

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.
Keyword comfort food, lamb, one pot meal, potatoes, stew
Tried this recipe?Let us know how it was!