Tas Kebap (A Greek Beef or Lamb Stew)

From: Charmie777

On Jun 12, 2006

Good stew. I used beef and served with mashed potatoes. Comfort food!

From: Sackville

On Jan 7, 2006

This was a pretty good basic stew. We really liked the addition of the cinnamon but felt the stew needed a little extra kick, so we added lots of freshly ground black pepper, a little salt and a handful of chilli flakes. The meat was very tender and the sauce nice and thick. We served it as suggested over rice. I would make this again but with the extra seasonings and I would also cut down on the oil by as much as half.

From: Chef Kate

On Feb 2, 2005

A very good stew --the cloves and cinnamon not only give it a wonderful flavor, but the perfume is great--I used less oil, very lean beef, and a bit more cinnamon (an accident). I particularly liked that there was no dredging the meat in flour. The result is a very clean kind of taste. Served it over soft polenta with eggplant cream on the side--a lovely meal.

From: shimmerchk

On Jan 11, 2006

Fantastic! Wonderful! Delicious! I only made a slight change in adding a few additional spices and that was to add one turkish bay leaf and a sprinkling of mediterranean oregano, fresh black pepper and kosher salt. I used beef chuck I cut into cubes myself though I would have liked to have used lamb if I had had it on hand. We served it with rice and the SUBLIME Hunkar Begendi. My dh was groaning with pleasure after each bite since the eggplant cream was an amazing compliment to the delicious stew. Thank you for yet another fantastic, make again and again recipe!!