Istanbul & Anatolian Heart
Turkish Braised Lamb (Tas Kebap)
Lamb, tomatoes and parsley come together in this dish, fragrant with clove and baharat and simmered on the stove.
2 hr · Serves 3 · Medium
3
Ingredients
Method
Start cooking mode- Cook 120 min · 120 min total
- medium
- 1
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.
- 2
Transfer to a plate. Add remaining olive oil, onion, garlic and sweet pepper. Fry gently until onion is transparent.
- 3
Add tomato and water. Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
- 4
Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
- 5
Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav). Sprinkle hot meat with reserved chopped parsly before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
