Tas Kabab (Persian One-Pot Meat & Vegetables)
Ingredients
- 1 kg lamb or beef cubes
- 3 large onions, sliced
- 3 large potatoes, cut into wedges
- 3 medium carrots, sliced
- 1 large quince, cored and cut into wedges
- 1 large aubergine, cut into large cubes
- 2 tomatoes, sliced
- 1 cup dried plums or prunes
- 5 garlic cloves, peeled
- ⅓ cup tomato paste
- ¼ cup vegetable oil, divided
- 2 tsp ground turmeric
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp freshly squeezed lemon juice
- 2 cups boiling water
Instructions
- Pour most of the vegetable oil into a large, heavy-bottomed pot. Arrange the sliced onions evenly across the base, then place the meat over the onions.
- Sprinkle the turmeric, salt and freshly ground black pepper over the meat.
- Layer the carrots, quince, dried plums, garlic, aubergine and potatoes over the meat.
- In a bowl or jug, combine the boiling water, tomato paste and lemon juice. Season with a little additional salt and stir until the tomato paste has dissolved.
- Pour the tomato mixture evenly over the meat and vegetables.
- Arrange the sliced tomatoes over the top and drizzle with the remaining vegetable oil.
- Cover the pot and bring to a boil over high heat.
- Reduce the heat to low and simmer gently, covered, for 2–2½ hours if using lamb or beef, or until the meat is tender and the vegetables are cooked through. Check occasionally and add a small amount of hot water if the pot becomes too dry.
- If using chicken, begin checking after 45–60 minutes, depending on the size and cut of the chicken. Continue cooking until the chicken is cooked through and the vegetables are tender.
- Taste the cooking juices and adjust the salt, pepper or lemon juice if needed.
- Serve directly from the pot, making sure each portion has some of the meat, vegetables, quince and dried plums. Spoon the cooking juices generously over the top.