Spiced Lamb and Vegetable Stew — Turkish Beef Stew — Tas Kebab
Ottoman home-style lamb chunks slow-simmered with onion, tomato, and capsicum in a deep cinnamon-warm broth, served over butter-toasted rice pilaf with parsley and a wedge of lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat lamb dry and season with half the salt and pepper. Dice onion and capsicum, mince garlic, grate tomato and discard skin, chop parsley, halve lemons.
Sear
Heat olive oil in a heavy lidded pan over medium-high 2 minutes. Sear lamb in batches in a single layer 5–6 minutes per batch, turning, until deeply browned all sides. Lift onto a plate.
Saute
In the same pan over medium, cook onion and capsicum 5 minutes until softened. Add garlic 30 seconds, then stir in tomato paste, pul biber, cumin, cinnamon, allspice, and remaining salt 1 minute until darkened.
Simmer
Return lamb, add grated tomato, bay leaves, and hot stock. Bring to a gentle simmer over medium 30 seconds, drop heat to low, cover, and simmer 40 minutes until lamb is fork-tender. While stew simmers, cook rice with butter and water over low heat 12 minutes until tender.
Plate
Spoon rice onto plates, ladle stew over, scatter parsley, finish with a squeeze of lemon, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.