Tas Kabob – Meat and Vegetable Stew (Edit recipe)

Tas Kabob is the ultimate one-pot comfort food. This dish is as effortless as layering all the ingredients in a pot, covering it, and cooking it until the vegetables have softened and the flavors come together. There are many traditions behind this dish. In our household, my mom would prepare this dish by layering the onions, potatoes, carrots, and tomatoes along with beef or lamb into the pot. She would add no seasonings other than salt, pepper, turmeric, tomato paste, and a touch of bitter orange juice. Tas Kabob is a true celebration of simplicity in food preparation that brings out the earthy flavors of the vegetables and the meat.

10 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	421
Fat:	12 g
Carbohydrates:	28 g
Protein:	49 g
Cholesterol:	0 g
Sodium:	545 mg
Fiber:	5 g
Sugars:	10 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

2 lb Lamb Stew Meat, preferably on the bone (or beef stew meat)
1.5 cups Water, divided, adjust as needed
2 Tbsp Tomato Paste
1/2 cup Ab Narenj (Bitter Orange Juice)
2 Onion, large, 1/2 inch slices
6 Carrots, medium, 1/2 inch rounds
3 Yukon Gold Potatoes, medium, 1/2 inch slices
6 Tomato, large, 3/4 inch rounds
1 tsp Salt, adjust to your taste
1 tsp Turmeric Powder
1/2 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Arrange the pieces of beef or lamb on the bottom of a large pot and add 1 cup of water. Cover and cook over low heat for 1 hour.
Add another 1/2 cup of water along with the tomato paste and Ab Narenj and mix gently.
On top of the meat, layer first the onions, then the carrots, then the potatoes and finally the tomatoes.
Sprinkle the salt, turmeric and pepper evenly over the vegetables and tilt the pan around several times to make sure the added seasonings have been well integrated into the dish.
Cover and cook on low flame for an additional 1 hour or until all the vegetables have softened.
This dish is typically on the drier side and there should not be too much broth left behind.
Gently remove the vegetables and lamb, arrange them in a serving dish, and pour the remaining broth over the vegetables and lamb.
Tas Kabob can be served with steamed rice or pieces of Persian flat bread.