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Tas Kebap
Turkish Lamb Stew
A comforting and rustic Turkish lamb stew, slow-braised with tomatoes, peppers, and onions until incredibly tender. Perfect for a hearty everyday meal.
đ§ Ingredienser
- 800 g Lamb shoulder or leg, cut into 2.5-3 cm (1-inch) cubes(Ensure cubes are roughly uniform in size for even cooking.)
- 400 g Ripe tomatoes, peeled and roughly chopped(About 3-4 medium tomatoes. Peeling is optional but recommended for a smoother stew.)
- 2 Green bell peppers, deseeded and roughly chopped(Any mild green pepper like Italian frying peppers or standard bell peppers will work.)
- 1 Large onion, finely chopped
- 40 g Unsalted butter(Can substitute with olive oil or a mix.)
- 2 tbsp Tomato paste
- 250 ml Hot water or lamb/beef broth(Adjust amount as needed to achieve desired stew consistency.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper, freshly ground(Or to taste.)
đšâđł Instruktioner
- 1
Pat the lamb cubes thoroughly dry with paper towels. Season generously with salt and pepper. Heat the butter in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the lamb cubes in batches, ensuring not to overcrowd the pot, and sear on all sides until deeply browned. This browning is crucial for flavor. Remove the browned lamb to a plate and set aside.
â±ïž 10-12 minutes - 2
Reduce the heat to medium. Add the finely chopped onion to the pot and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
â±ïž 5-7 minutes - 3
Stir in the tomato paste and cook for 1 minute until fragrant. Add the chopped tomatoes and green peppers. Stir well to combine everything.
â±ïž 2 minutes - 4
Return the browned lamb cubes (and any accumulated juices) to the pot. Pour in the hot water or broth. Bring the liquid to a gentle simmer.
â±ïž 2 minutes - 5
Cover the pot tightly with a lid. Reduce the heat to low, maintaining a very gentle simmer. Alternatively, transfer the covered pot to a preheated oven at 160°C (320°F). Braise for at least 2 to 2.5 hours, or until the lamb is fork-tender and falling apart. Check periodically and add a splash more liquid if it appears too dry.
â±ïž 2 hours 30 minutes - 6
Once the lamb is tender, remove the lid. If the stew is too thin, increase the heat slightly and simmer uncovered for 10-15 minutes to reduce and thicken the sauce to your liking. Taste and adjust seasoning with salt and pepper if necessary.
â±ïž 10-15 minutes - 7
Serve hot.
â±ïž N/A
đĄ Proffstips
- âFor a richer flavor, use lamb or beef broth instead of water.
- âTas Kebap is excellent served with fluffy rice pilaf, crusty bread, or bulgur.
- âThis dish benefits from resting; flavors meld beautifully if made a day ahead and reheated gently.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add cubed potatoes along with the tomatoes and peppers for a heartier stew.
- Include other vegetables like carrots, peas, or zucchini during the last hour of braising.
- A pinch of red pepper flakes can add a subtle warmth.