Tas Kebap (A Greek Beef or Lamb Stew)

niedziela, 26 stycznia 2014

Tas Kebap (A Greek Beef or Lamb Stew)

Time: 1 hrs 45 mins


  • 2 lbs stewing beef or 2 lbs lamb, cut into 1 inch pieces
  • 2 large onions, chopped
  • 1 -2 garlic clove, minced
  • 1/3 cup olive oil
  • 2 tablespoons minced parsley
  • 2 -3 large ripe tomatoes, peeled, seeded and pureed (enough to equal approximately 1 lb) or 1 (1 lb) can plum tomato, pureed
  • 1/2 teaspoon sugar
  • 1/2 cup white wine
  • 1/4-1/2 teaspoon cinnamon (personal preference)
  • 1/2 teaspoon dried oregano (mediterranean is best)
  • 1 bay leaf
  • 2 whole cloves (as in the spice)


  • 1 Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns.
  • 2 In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan.
  • 3 Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls.
  • 4 You should be left with very tender meat in a thick, rich sauce, into which the onions have melted.
  • 5 Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (Hunkar Begendi (Turkish Eggplant (Aubergine) Cream)).

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