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  3. Tas Kebab

Tas Kebab

A gentle Turkish braise of cubed veal or mutton cooked slowly with onion, tomato and green pepper until the meat is spoon-tender and the sauce is glossy and deep red. No searing crust, no chilli heat, just patient simmering, a bay leaf and butter. Traditionally served over rice pilaf or with plain bread to mop the pan.

Mains25g+ protein
110 min15 prep · 95 cookEasy423 kcalper serving
Tas Kebab

Instructions

  1. Cut 180 g of veal or mutton shoulder into 3 cm cubes and season with 0.5 tsp of salt and black pepper. Melt 15 g of butter in a small heavy pan over medium-low heat and turn the meat in it for 4-5 minutes without browning.
  2. Add 1 sliced onion and 1 chopped garlic clove and sweat for 8 minutes, then stir in 1 tsp of tomato purée, 1 diced tomato and 1 green pepper in pieces. Cook 4 minutes.

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Per serving

423kcal
41gprotein
29gcarbs
17gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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