Tas Kebab

Method

Heat olive oil in a heavy-bottomed pot or clay vessel over medium-high heat and brown the lamb cubes in batches, setting aside once coloured. In the same pot, sauté the quartered onions until softened, then add minced garlic and tomato puree, stirring for two minutes until fragrant. Return the lamb to the pot along with tomato quarters, green pepper, bay leaves, cumin, paprika, salt and pepper, then pour in the beef stock and red wine vinegar. Bring to a simmer, cover with a lid, and cook gently for 90 minutes to two hours, stirring occasionally, until the lamb is tender and the sauce has reduced and thickened. The vegetables should begin to break down and integrate with the juices, creating a rich, concentrated sauce. Taste and adjust seasonings, then serve hot garnished with fresh parsley, traditionally accompanied by rice pilaf or flatbread.