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When one hears Tass Kabob, one immediately thinks that it is an actual kabob recipe where meat is placed on skewers and cooked over fire.  Well not this recipe!
In fact it doesn’t remotely involve skewers; it’s actually a one pot stew! I have to say a super easy one pot stew that is hearty and delicious in its simplicity.

My grandmother often made this stew and this is the version of the recipe that I grew up eating. In recent years I found out that there are a couple of different ways in which Tass Kabob is made. Some people also add dried fruits like prunes to this recipe as well.

Ingredients

1lb stewing meat
3 potatoes
5 medium carrots
1 onion
4 garlic cloves
3 tomatoes
1 tsp turmeric
1 tsp cinnamon
salt & pepper
oil
Sumac

 

Thin slice onion and mince garlic; saute until just about golden.  Add turmeric and give it a nice stir.

Add cubed meat, season with salt and pepper, and cook until brown on all sides. Add cinnamon and 1 1/2 cups of water. Mix well.

Slice potatoes and add on top.  Sprinkle with salt and pepper.

Add sliced carrots on top.

Then add sliced tomatoes. Once again sprinkle with salt and pepper.  Cover and cook on medium for 2 hours. Check the stew after one hour of cooking. If there is a lot of juice, then continue cooking partially covered. Refrain from stirring the stew while it cooks.

Some people may opt to cook this dish by first cooking the meat for one hour then adding the potatoes, carrots, and tomatoes. I found that for me it didn’t make much of a difference. Personally, I liked the fact that I loaded everything in my pot and let it do its thing for a couple of hours.

Serve stew over Chelow, white rice and top with a sprinkle of sumac!

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