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Tas Kebab (Persian Lamb and Vegetable Stew)

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"Persian tas kebab includes quince, which turns the stew into an aromatic fusion of vegetables and meat. Season as desired and serve with naan."
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Ingredients

3 h 20 m servings 467 cals
Original recipe yields 4 servings

Directions

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  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.
  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.
  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.

Footnotes

  • Cook's Notes:
  • Substitute 2 green apples for the quince if desired.
  • This stew can be cooked with lamb or beef and any vegetables desired.

Nutrition Facts


Per Serving: 467 calories; 10.7 g fat; 71.2 g carbohydrates; 26.7 g protein; 62 mg cholesterol; 496 mg sodium. Full nutrition

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