Dinner · 80 min · turkish

Tas Kebabi (Lamb Stew)

A Turkish dinner built around lamb and onion — on the table in 80 minutes. The macros do the talking: 32g protein, 27g carbs, and 46g fat in every 652-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Lamb
• 2 Onion
• 2 Carrots
• 2 Potatoes
• 2 tbsp Tomato paste
• 4 cloves Garlic
• 2 tbsp Butter
• 1 tsp Thyme
• 2 tsp Salt
• 1 tsp Black pepper

Steps

1. Cut the lamb into 2-inch chunks and brown them in batches in the butter until deeply crusted. Crowding the pot steams the meat — give each piece room to sear.
2. Add the chopped onions and cook 8 minutes until golden, then stir in the tomato paste, garlic, and thyme and cook 2 minutes more.
3. Pour in 3 cups of hot water, scraping up every browned bit. Simmer covered for 40 minutes — the fond on the pot bottom is pure flavor.
4. Add the chunked carrots and potatoes and simmer 25 minutes more, until the vegetables are tender and the sauce has thickened to coat a spoon.
5. Rest 10 minutes off the heat. The stew settles and the flavors round out — serve it straight from the pot over rice or with bread.

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