Classic Tas Kebab (Armenian Lamb Stew)
Традиционно ястие · Armenian
A rich and flavorful Armenian lamb stew, slow-cooked with tomatoes, onions, and aromatic spices until the lamb is meltingly tender. Traditionally cooked in a clay pot (tas).
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Съставки
- Lamb shoulder1 kg
- Tomatoes500 g
- Onions2 large
- Garlic4 cloves
- Tomato paste2 tbsp
- Red wine100 ml
- Bay leaf2
- Coriander seeds1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Olive oil2 tbsp
Стъпки
- 1
Cut lamb into large cubes. Season generously with salt and pepper.
- 2
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb cubes on all sides until browned.
- 3
Remove lamb from the pot and set aside. Add chopped onions and cook until softened, about 5-7 minutes.
- 4
Add minced garlic and tomato paste, cook for 1 minute until fragrant.
- 5
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- 6
Return the lamb to the pot. Add chopped tomatoes, bay leaves, and coriander seeds.
- 7
Add enough water to almost cover the lamb. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 to 3 hours, or until the lamb is very tender.
- 8
Adjust seasoning with salt and pepper. Serve hot, traditionally in a clay pot (tas).
