Turkish Braised Lamb (Tas Kebap)

From: Maya's Mama

On Aug 25, 2009

This is a really nice tasting dish. The whole family enjoyed it. I did cook it for longer than recommended (about 2 hours). I also added a package of dried apricots an hour before it was done, i know it's not authentic but it gave the dish a wonderful sweetness. I will be making this again for sure. this would be the perfect dish to toss into the crock pot on a busy day... let it simmer on low all day and come home to a wonderful meal. [made for ramadan tag 2009]

From: Chef Regina V. Smith

On Mar 31, 2009

This is a nice, thick mahogany coloured braise. I used a cubed lamb shoulder roast as I could not find any lamb stewing meat. I used chicken stock instead of water, as I thought it would impart a bit more flavour to the dish. I used ground allspice instead of the bahrat spice mix. I prefer to cook my braises in the oven as this does not required as much attention as braising on the stove top. I cooked this in a covered casserole at 350 F for a little under 2 two hours. I cooled the braised and let the flavours mellow for a day in the fridge, then I reheated it for 20 minutes in a 325 oven. I served it with plain basmati rice cooked in chicken stock and carrot sticks sauteed in butter, a bit of ginger and brown sugar and onion seeds. This is a very comforting dish. Thanks for posting UmmBinat. Made for PAC Spring 2009.