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.

• Preparation Time: 50 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 50 mins
• Calories: 467 Calories

Ingredients

• ½ teaspoon salt
• 1 pinch salt
• 1 cup water
• ½ cup pitted prunes
• 1 tablespoon vegetable oil
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 3 cloves garlic, minced
• ½ cup tomato juice
• ¼ teaspoon ground turmeric
• 1 tomato, sliced
• 2 tablespoons lemon juice (Optional)
• 2 carrots, peeled and sliced
• 1 large eggplant, peeled and cut into 1-inch slices
• 3 potatoes, peeled and sliced
• 2 onions, sliced 1/2-inch thick
• 1 pound lamb, cut into 1-inch cubes
• 1 (1 inch) piece fresh ginger, sliced (Optional)
• 1 quince, cored and sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.