This hearty Turkish stew, known as Kuzu Tas Kebabi, transforms a tough leg of lamb into incredibly tender meat through slow simmering. The dish is built on a foundation of aromatic onions, sweet peppers, and a robust tomato sauce that deepens in flavor as it cooks. Potatoes absorb the savory juices, while green peas add a fresh pop of color and sweetness at the end. It is a comforting, rustic meal perfect for cold evenings or family gatherings. The combination of paprika, parsley, and butter creates a warm, inviting aroma that fills the kitchen. Serve it with crusty bread to soak up the delicious sauce, making it a satisfying centerpiece for any dinner table.
Kuzu Tas Kebabi (Stewed Lamb
Description
This hearty Turkish stew, known as Kuzu Tas Kebabi, transforms a tough leg of lamb into incredibly tender meat through slow simmering. The dish is built on a foundation of aromatic onions, sweet peppers, and a robust tomato sauce that deepens in flavor as it cooks. Potatoes absorb the savory juices, while green peas add a fresh pop of color and sweetness at the end. It is a comforting, rustic meal perfect for cold evenings or family gatherings. The combination of paprika, parsley, and butter creates a warm, inviting aroma that fills the kitchen. Serve it with crusty bread to soak up the delicious sauce, making it a satisfying centerpiece for any dinner table.Ingredients
Directions
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Cut the leg of lamb into 2-inch cubes, removing excess fat.
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Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Brown the lamb pieces in batches until sealed on all sides; remove and set aside.
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In the same pot, add the chopped onion and cook until softened and translucent.
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Add the diced green, red, and yellow peppers to the onions and cook for 5 minutes.
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Stir in the paprika, salt, and black pepper, cooking for 1 minute until fragrant.
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Return the lamb to the pot. Add the crushed peeled tomatoes and enough water to barely cover the meat.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 hours.
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Add the cubed potatoes to the pot. Cover and continue simmering for 30-40 minutes until potatoes are tender.
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Stir in the green peas and cook for an additional 5-10 minutes until heated through.
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Taste and adjust seasoning with more salt and pepper if needed.
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Sprinkle with chopped parsley just before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 618.6kcal
- % Daily Value *
- Total Fat 46.2g72%
- Saturated Fat 26.7g134%
- Cholesterol 127.0mg43%
- Sodium 5104.0mg213%
- Total Carbohydrate 50.5g17%
- Dietary Fiber 16.9g68%
- Sugars 18.1g
- Protein 19.4g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe included sliced carrots (8 oz) in the directions but not the ingredients. For a traditional variation, add diced carrots along with the onions in step 4.
Ensure the lamb is browned well before adding liquids to develop a deeper flavor base for the stew.
This stew tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the sauce becomes too thick during simmering, add a splash of water or broth.
