Turkish Braised Lamb (Tas Kebap)

Name: Turkish Braised Lamb (Tas Kebap)
Cook time: 2 h
Total time: 2 h
Yield: 3 serving(s)
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 tomatoes; 3/4 cup water; 1/2 teaspoon baharat, spice mix recipe # 224763 or 1/2 teaspoon ground allspice; salt; fresh ground black pepper; 1/4 cup chopped parsley

Submitted by UmmBinat

"Pretty tasty. Good with recipe#360252, A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos"

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photo by IngridH

Ready In:: 2hrs
Ingredients:: 11
Serves:: 3

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 tomatoes
³⁄₄ cup water
¹⁄₂ teaspoon baharat, spice mix recipe # 224763 or 1/2 teaspoon ground allspice
salt
fresh ground black pepper
¹⁄₄ cup chopped parsley

directions

Trim and cut meat into 2 cm (3/4 inch) cubes.
Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
Transfer to a plate.
Add remaining olive oil, onion, garlic and sweet pepper.
Fry gently until onion is transparent.
Add tomato and water.
Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
Sprinkle hot meat with reserved chopped parsly before serving.

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Reviews

This was a really good stew! I used lamb shoulder chops, which I took off the bone and cut into small pieces. I used allspice in place of the bahrat, although I think I may try the spice mix next time. Based on the link posted for the spice mix, I added a bit of paprika and cayenne. I only needed to cook for an hour and 10 minutes, my lamb was perfectly tender and the sauce had thickened a bit by that time. It could have reduced a little more, but the flavors were calling my name at that point, so I served it as it was. I served this over long grain white rice, although I also considered mashed potatoes or egg noodles. I also served the sauce to a non-lamb eater over his pork chop, and he enjoyed the flavors as well. I'm looking forward to enjoying the leftovers for lunch tomorrow. Thanks for posting a great recipe!

IngridH
I actualy own this cookbook and thought I'd made every recipe in it I reckoned was a good one! I was wrong. This simple recipe was so very good I can't believe I missed it. I used two tooth which is a little older than lamb but not as old as mutton and is the best flavour for these type of dishes. We had no pinenuts (so couldn't make the suggested rice recipe). Instead, I served this with a middle eastern rice and lentil dish for a fantastic dinner.

JustJanS
This is a really nice tasting dish. The whole family enjoyed it. I did cook it for longer than recommended (about 2 hours). I also added a package of dried apricots an hour before it was done, i know it's not authentic but it gave the dish a wonderful sweetness. I will be making this again for sure. this would be the perfect dish to toss into the crock pot on a busy day... let it simmer on low all day and come home to a wonderful meal. [made for ramadan tag 2009]

Mayas Mama
This is a nice, thick mahogany coloured braise. I used a cubed lamb shoulder roast as I could not find any lamb stewing meat. I used chicken stock instead of water, as I thought it would impart a bit more flavour to the dish. I used ground allspice instead of the bahrat spice mix. I prefer to cook my braises in the oven as this does not required as much attention as braising on the stove top. I cooked this in a covered casserole at 350 F for a little under 2 two hours. I cooled the braised and let the flavours mellow for a day in the fridge, then I reheated it for 20 minutes in a 325 oven. I served it with plain basmati rice cooked in chicken stock and carrot sticks sauteed in butter, a bit of ginger and brown sugar and onion seeds. This is a very comforting dish. Thanks for posting UmmBinat. Made for PAC Spring 2009.

Chef Regina V. Smith

Tweaks

This was a really good stew! I used lamb shoulder chops, which I took off the bone and cut into small pieces. I used allspice in place of the bahrat, although I think I may try the spice mix next time. Based on the link posted for the spice mix, I added a bit of paprika and cayenne. I only needed to cook for an hour and 10 minutes, my lamb was perfectly tender and the sauce had thickened a bit by that time. It could have reduced a little more, but the flavors were calling my name at that point, so I served it as it was. I served this over long grain white rice, although I also considered mashed potatoes or egg noodles. I also served the sauce to a non-lamb eater over his pork chop, and he enjoyed the flavors as well. I'm looking forward to enjoying the leftovers for lunch tomorrow. Thanks for posting a great recipe!

IngridH
This is a nice, thick mahogany coloured braise. I used a cubed lamb shoulder roast as I could not find any lamb stewing meat. I used chicken stock instead of water, as I thought it would impart a bit more flavour to the dish. I used ground allspice instead of the bahrat spice mix. I prefer to cook my braises in the oven as this does not required as much attention as braising on the stove top. I cooked this in a covered casserole at 350 F for a little under 2 two hours. I cooled the braised and let the flavours mellow for a day in the fridge, then I reheated it for 20 minutes in a 325 oven. I served it with plain basmati rice cooked in chicken stock and carrot sticks sauteed in butter, a bit of ginger and brown sugar and onion seeds. This is a very comforting dish. Thanks for posting UmmBinat. Made for PAC Spring 2009.

Chef Regina V. Smith

RECIPE SUBMITTED BY

UmmBinat

248

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