Turkish Braised Lamb Tas Kebap
Dive into the rich and aromatic world of Turkish cuisine with this traditional Braised Lamb Tas Kebap recipe. Succulent chunks of lamb are slow-cooked to tender perfection in a fragrant tomato-based broth infused with warm spices like cinnamon and allspice. The addition of sautéed onions, garlic, and carrots adds depth, while a simmer in beef or lamb stock ensures a luxuriously flavorful sauce. Perfectly balanced with a hint of fresh parsley to garnish, this one-pot meal is versatile and satisfying, ideal when served with fluffy rice or crusty bread to soak up every last drop of the luscious sauce. Whether you're hosting a dinner party or seeking a comforting family meal, this Turkish classic promises bold flavors and hearty satisfaction.
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Recipe Information
Ingredients
- 700 grams boneless lamb shoulder or leg, cut into large chunks
- 3 tablespoons olive oil
- 1 piece large onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 piece carrot, peeled and diced
- 3 pieces ripe tomatoes, peeled and chopped
- 2 tablespoons tomato paste
- 2 cups beef or lamb stock
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat.
Season the lamb chunks with salt and black pepper. Brown the lamb in batches for 2-3 minutes per side, then remove and set aside.
In the same pot, add the remaining tablespoon of olive oil and sauté the onion until softened, about 5-7 minutes.
Add the garlic and diced carrot, cooking for another 2 minutes until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the chopped tomatoes, ground allspice, ground cinnamon, and bay leaf. Stir well to combine.
Return the browned lamb to the pot and pour in the beef or lamb stock, ensuring the liquid covers the meat. Bring to a boil, then reduce the heat to low.
Cover the pot and simmer gently for 60-75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley and serve hot with rice or crusty bread.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.9 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
