Turkish Braised Lamb (Tas Kebap) Recipe

Name: Turkish Braised Lamb (Tas Kebap)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 kg bonless stewing lamb, 2 tablespoons olive oil, 1 medium onion, finely chopped, 1 garlic clove, minced, and more.

Yes, Turkish Braised Lamb (Tas Kebap) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Braised Lamb (Tas Kebap)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions