Turkish Braised Lamb (Tas Kebap)

Pretty tasty. Good with Turkish Wedding Pilaf (Dugun Pilav), A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos

• Ready In: 2 hrs
• Serves: 3

Ingredients

• 1⁄2 kg  bonless stewing lamb
• 2  tablespoons olive oil
• 1  medium onion, finely chopped
• 1  garlic clove, minced
• 1⁄4 cup  chopped sweet pepper (red, orange, yellow, or green) (optional)
• 1⁄2 cup canned tomatoes, pureed or 3⁄4 cup  chopped pealed tomatoes
• 3⁄4 cup water
• 1⁄2 teaspoon baharat, spice mix recipe # 224763 or 1⁄2 teaspoon ground allspice
•  salt
•  fresh ground black pepper
• 1⁄4 cup  chopped parsley

Directions

1. Trim and cut meat into 2 cm (3/4 inch) cubes.
2. Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
3. Transfer to a plate.
4. Add remaining olive oil, onion, garlic and sweet pepper.
5. Fry gently until onion is transparent.
6. Add tomato and water.
7. Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
8. Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
9. Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
10. Sprinkle hot meat with reserved chopped parsly before serving.