Tas Kabab

تاس کباب Tas kabab - hearty one pot beef/lamb stew with onions, tomatoes, carrots, quince and potatoes. Tas kabab is usually an autumn/winter meal when quince is in season and readily available in the market. This combination of meat and vegetables is tastiest when made with fresh quince. I like tas kabab very much and I make it frequently regardless of the season. Sometimes, I would use granny smith apples instead of quince. I think it’s a rather good substitute when quince is not seasonally available. You can make this dish without the use of quince or apples, it would still be delicious. Some people like to add eggplants to this dish. This is an easy and delicious one dish meal and there’s no need to serve rice with it. It is best served with some warm bread, yogurt and torshi.

Tas Kabab

Ingredients:

Serves 4-6

1 pound meat (beef or lamb), cubed
3 medium onions, peeled and sliced

4 medium carrots, sliced 

4 medium potatoes, peeled and sliced

2 large quince, cored and sliced

2 large tomatoes, sliced
2 tablespoons tomato sauce  *optional

A handful of pitted dried plums *optional

2-3 tablespoons vegetable oil or olive oil

1-2 teaspoons dried lime powder (limoo amani )

1/2 teaspoon turmeric

Pinch of cinnamon

Salt and pepper to taste

Water

Method:

1. In a large heavy pan, heat the oil over medium heat, place a layer of the sliced onions on the bottom of the pan, add the turmeric powder.
2. Add a layer of the meat, add a layer of the sliced tomatoes, carrots, and quince, in that order. 
3. As you add each layer, sprinkle them with a dash of salt, pepper, lemon powder and a dash of cinnamon. Add the potatoes and plums. 
4. Add 2 cups of water, tomato sauce, cover and cook for one hour over low heat or until the meat and vegetables are tender. 
5. Serve on a platter with warm bread, fresh herbs, yogurt and torshi.

Enjoy!