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.

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.

Per Serving: 467 calories; protein 26.7g; carbohydrates 71.2g; fat 10.7g; cholesterol 61.6mg; sodium 495.6mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.