Turkish Braised Lamb (Tas Kebap) |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 3 |
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Pretty tasty. Good with Turkish Wedding Pilaf (Dugun Pilav), A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos Ingredients:
1/2 kg bonless stewing lamb |
2 tablespoons olive oil |
1 medium onion, finely chopped |
1 garlic clove, minced |
1/4 cup chopped sweet pepper (red, orange, yellow, or green) (optional) |
1/2 cup canned tomatoes, pureed or 3/4 cup chopped pealed tomato |
3/4 cup water |
1/2 teaspoon baharat, spice mix baharat spice blend or 1/2 teaspoon ground allspice |
salt |
fresh ground black pepper |
1/4 cup chopped parsley |
Directions:
1. Trim and cut meat into 2 cm (3/4 inch) cubes.
2. Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
3. Transfer to a plate.
4. Add remaining olive oil, onion, garlic and sweet pepper.
5. Fry gently until onion is transparent.
6. Add tomato and water.
7. Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
8. Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
9. Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
10. Sprinkle hot meat with reserved chopped parsly before serving.
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