The whole point of tas kebabı is patience. The meat cooks in its own liquid over a low heat for an hour and a half and comes to a point where it pulls apart into threads. Rush it by turning the heat up and the meat toughens and never softens again.
Ingredients
For the dish
To serve alongside
Method
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Sear the meat
Heat the butter over a high heat and brown the diced lamb without crowding the pan. Wait for it to release its liquid and take it back up, then fry for 5 minutes more.
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Add the onion
Add the onions and cook for 8 minutes, until thoroughly soft.
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Add the tomato paste
Add the paste and the grated tomato and fry for 3 minutes.
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Cook slowly
Add the hot water and the bay leaf. Cover and cook over the lowest heat for 90 minutes.
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Season
Add the salt and pepper and cook for 10 minutes more, then take out the bay leaf.
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Rest
Take off the heat, rest for 10 minutes and serve with rice.
Tips
- Do not crowd the pan when searing; too much meat at once creates steam and nothing browns.
- Do not salt at the start, or the meat loses its liquid early and toughens.
- If the liquid reduces, add hot water. Cold water tightens the fibres of the meat.
Nutrition
Values are per serving and approximate.