Tas kebap

Tas kebap

Braised lamb

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg boneless lamb stewing meat
60g butter
2 onions, finely chopped
40g green capsicum, chopped, (optional)
375g tomatoes, peeled and chopped
or 60g tomato paste
1/2 teaspoon ground allspice
salt and freshly ground black pepper, to season
3 tablespoons flat-leaf parsley, chopped

For serving

Quantity Ingredient
Hünkâr beğendi
or Beyaz pilav

Method

  1. Trim the meat and cut into 2 cm cubes.
  2. Melt half the butter in a heavy-based saucepan. Working in batches, brown the meat quickly on each side, transferring each batch to a plate.
  3. Melt the remaining butter in the pan and gently fry the onion and capsicum, if using, until the onion is translucent.
  4. Add the tomatoes or tomato paste. Pour in 250 ml water if using tomatoes, and more if using tomato paste. Stir well to dissolve any browned sediment. Add the allspice, most of the parsley, and salt and pepper to taste.
  5. Return the lamb to the pan. Cover and simmer gently for 1½ hours, or until the lamb is tender and the sauce has thickened.
  6. Pile in the centre of a dish of hünkâr beğendi; if serving with beyaz pilav, press the cooked pilaff into an oiled ring mould and turn it out onto a serving platter. Spoon some of the sauce over the rice and place the meat in the centre of ring.
  7. Sprinkle the meat with the remaining parsley and serve hot.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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