Tas Kebab Recipe

I absolutely adore this recipe because it transforms simple, wholesome ingredients into a comforting, soul-warming dish that’s perfect for sharing with friends or just indulging in some me-time. Plus, there’s something incredibly satisfying about letting it simmer slowly, filling my kitchen with mouthwatering aromas, and knowing I’m about to dive into a bowl of pure deliciousness.

In my kitchen, Tas Kebab is the soothing combination of delicate lamb cubes, tender garlic, and soft, mellow cumin. I love how olive oil brings out the flavor of the lamb; parsley makes a vibrant, almost shocking addition to the dish.

And then it’s like, hey, you’re not just having a pile of perfectly cooked meat. You’re having a pile of perfectly cooked meat with a side of tomatoes and carrots.

And some potatoes. It’s like the nutritionist who designed this dish was the same person who had to testify in court that lamb is the most legal form of meat.

Ingredients

Lamb and Beef: Both are high in proteins and essential amino acids.

Onion: Provides the dish’s sweetness and genuine flavor.

Garlic: Boosts taste while delivering antioxidants.

Tomatoes: Provide a jolt of tartness and a jolt of vitamin C.

Provide energy-boosting carbohydrates: Potatoes.

Carbohydrates are our body’s main source of energy, and 100 grams of potato supply about 20 grams of carbohydrate.

Raw potatoes also contain indigestible starch, which is converted to digestible starch during cooking.

Indigestible starch has the same health effects as dietary fiber: it passes through the intestine without being digested, and it therefore helps keep the gut healthy.

Also, as it travels through the intestine, it provides fuel for beneficial gut bacteria.

Carrot: Provider of natural sweetness and vitamin A.

Extra virgin olive oil is healthy grease.

Not just heart-healthy, it’s a liquid fat with antioxidant properties.

The oil’s saturated fat is a paltry 14 percent, its monounsaturated fat a whopping 83 percent, and its polyunsaturated fat 3 percent.

Yet cooking with olive oil has always felt like a confined, halfhearted affair.

It isn’t an oil that inspires flamboyance in the kitchen.

Even drizzling good olive oil over a dish in a manner that’s synonymous with generous, imaginative, and easy-to-execute Sicilian cookery—a farewell move in Mediterranean cooking—feels like it carries a subdued heft.

Paste of tomato: Flavor and lycopene in concentrated form.

Cumin Powder: Infuses a warm and earthy flavor.

Ingredient Quantities

• 500 grams of lamb or beef, cut into 1-inch cubes
• 2 tablespoons of olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 2 medium tomatoes, diced
• 2 medium potatoes, peeled and cubed
• 1 large carrot, sliced
• 1 teaspoon of tomato paste
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of paprika
• 2 cups of beef broth or water
• 1 tablespoon of chopped fresh parsley for garnish

Instructions

1. In a large pot, over medium heat, warm the olive oil. Add the cubes of lamb or beef and promptly brown them on all sides. Once adequately browned, remove the meat and relegate it to a place where it can be set aside and unbothered.

2. In the same saucepan, add the diced onion and sauté until translucent, approximately 5 minutes. Add the minced garlic and cook an additional minute.

3. Mix in the tomato paste and allow it to cook for a duration of 1 to 2 minutes, until it wholly amalgamates with the onions and garlic.

4. Put the browned meat back in the pot and mix it well with the onion mixture.

5. Include the cubed tomatoes, the diced tomatoes, and the sliced carrot in the pot. Stir to combine with the meat mixture.

6. Sprinkle salt, black pepper, ground cumin, and paprika, and mix thoroughly to ensure that the spices coat the ingredients evenly.

7. Add the beef broth or water and bring the mixture to a gentle simmer.

8. Put the lid on the pot and let the stew mingle over low heat for 1 to
1.5 hours. That’s a good stretch of time for both the meat and vegetables to get tender. You’re not going to just leave it alone for that duration, though. Give it an occasional stir and check to see if the stew is still richly liquid. If it seems too thick, add some more liquid.

9. After cooking, taste and adjust the seasoning as necessary.

10. Serve the Tas Kebab piping hot, with a fine chopping of parsley draped over it. Enjoy!

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Ladle
8. Stove
9. Small bowl or plate for setting aside browned meat
10. Peeler (for potatoes and carrots)
11. Tongs (optional, for handling meat)

FAQ

• Can I use chicken instead of lamb or beef?Indeed, you can use chicken instead of veal for a more healthful dish, but the cooking times will differ somewhat because chicken cooks much more quickly than veal.
• Is there a vegetarian version of Tas Kebab?Definitely! Leave out the meat and pack in the veggies—everything from eggplant to zucchini to bell peppers—for a truly robust vegetarian dish.
• Can I prepare Tas Kebab in advance?Indeed, Tas Kebab can be prepared a day in advance. The taste can intensify overnight in the fridge. Reheat this layered dish gently on the stovetop before serving.
• What can I serve with Tas Kebab?Serve Tas Kebab with rice, bulgur, or rustic bread to soak up the yummy sauce.
• How can I make the dish spicier?Adding heat can be achieved by incorporating a pinch of red pepper flakes or a diced chili pepper during cooking.
• Can I use dried herbs instead of fresh parsley?Sure, dried parsley can be used when fresh parsley is not available. To use dried parsley in the place of fresh, use about one-third the amount called for in the recipe, remembering that dried herbs are more concentrated in flavor.
• What wine pairs well with Tas Kebab?A tas kebab matches splendidly with red wines like Merlot and Syrah. Their bright acidity cuts through the richness of the dish, while the supple tannins complement the tender meat.

Substitutions and Variations

Lamb or beef: Replace with chicken or chickpeas if you want a vegetarian option.
Substitute olive oil with sunflower oil or canola oil.
Canned diced tomatoes make a good substitute for fresh tomatoes.
Beef broth or water: Replace with chicken broth or vegetable broth.

Pro Tips

1. Marinate the Meat Before browning the meat, consider marinating it for a few hours with olive oil, garlic, and a splash of lemon juice. This will enhance the flavor and tenderness of the meat.

2. Use Fresh Herbs In addition to using parsley for garnishing, try adding a sprig of rosemary or thyme while the stew simmers. This will infuse the dish with additional aromatic flavors that complement the lamb or beef.

3. Tomato Paste Technique When adding the tomato paste, cook it a bit longer until it slightly caramelizes for a richer depth of flavor. Make sure it turns a darker red and releases its oils before moving to the next step.

4. Deglazing After browning the meat and before sautéing the onions, deglaze the pot with a bit of beef broth or red wine, scraping up the browned bits from the bottom. This will add more complexity to your stew.

5. Rest Before Serving Once the stew is done cooking, let it rest covered for about 15 minutes off the heat. This allows the flavors to meld further and results in a more cohesive dish.