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+ servings

Tass Kebab

The Armenian version of a meat stew - only better! In this case, Lamb cubes cooked in a pot.
Prep Time 25 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Course Main Course
Servings 6


  • 3 lbs. stewing lamb** (trimmed and cut into one-inch cubes. Note: If stewing lamb is not available, stewing beef or veal can be substituted.)
  • 2 tsp. freshly ground coriander seed
  • Salt, pepper, and paprika (to taste)
  • 2 medium onions (sliced)
  • 1 6-oz. can tomato paste
  • 1 cube beef bouillon
  • 1 dash sugar
  • 1-2 Tbsp. butter
  • water (see recipe for amount to use)


  • Place trimmed lamb cubes in a large bowl. Season meat with ground coriander, salt pepper, and paprika. Toss to coat.
  • In a large, non-stick skillet, sear the lamb cubes, in small batches. Place seared meat in a bowl and set aside. Leave any drippings in the skillet.
  • Add the onions to the skillet and cook in the drippings until they are soft and slightly caramelized.
  • Place seared meat and onions in a large pot.
  • Dilute the tomato paste in 2 cups of water and pour over the meat. If the sauce looks too thick, stir in more water, a little at a time. Continue to add more water, as needed, during cooking.
  • Stir in the bouillon cube and sugar.
  • Bring to a boil, then reduce heat to low. Cook, with the pot lid slightly tilted, for 1 ½ to 2 hours, or until the meat is fork-tender. Stir occasionally, and continue to check the level of liquid, adding more as needed.
  • Just before serving, adjust seasings, if necessary and stir in the butter to mellow the acidity of the tomato sauce.
  • Serve with rice pilaf, bulgur pilaf, or noodles.
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