Recipe of The Botanist Lamb Kofta Kebab

Tas Kebab (Persian Lamb And Vegetable Stew)

Add your ground lamb meat.

Recipe Summary Tas Kebab (Persian Lamb And Vegetable Stew)

Persian tas kebab includes quince, which turns the stew into an aromatic fusion of vegetables and meat. Season as desired and serve with naan.

Ingredients | The Botanist Lamb Kofta Kebab

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 (Optional)

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 (Optional)

3 potatoes, peeled and sliced

Directions

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.

Substitute 2 green apples for the quince if desired.

This stew can be cooked with lamb or beef and any vegetables desired.

Info | The Botanist Lamb Kofta Kebab

prep: 50 mins cook: 2 hrs 30 mins total: 2 hrs 80 mins Servings: 4 Yield: 4 servings

TAG : Tas Kebab (Persian Lamb And Vegetable Stew)

Soups, Stews and Chili Recipes, Stews,

Images of The Botanist Lamb Kofta Kebab

The Botanist Lamb Kofta Kebab - Ingredients:1/2 cup oil500 gr lamb mince8 chopped green chilli1 chopped onion1 tbs chopped garlic1 tbs chopped ginger1 handfull fresh coriander1 tsp faked ch.