Tass Kebab
The Armenian version of a meat stew - only better! In this case, Lamb cubes cooked in a pot.
Ingredients
- 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)
Instructions
- 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.
Tried this recipe?Let us know how it was!