Tas Kabab (Persian Layered Lamb, Potato and Tomato Bake)
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Ingredients
- 600 g lamb shoulder steaks
- 500 g waxy potatoes, thinly sliced
- 2 onions, thinly sliced
- 3 tomatoes
- 2 garlic cloves
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 2 tbsp tomato puree
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 600 kcal
- Protein
- 30.9 g
- Carbohydrate
- 30.1 g
- of which sugars
- 8.1 g
- Fat
- 38.9 g
- of which saturates
- 15.7 g
- Fibre
- 4.7 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Rub the lamb shoulder steaks with the turmeric, cinnamon and crushed garlic.
- 2
Heat the vegetable oil in a frying pan and brown the lamb steaks for 2 minutes each side, then set aside.
- 3
Mix the tomato puree with 200ml water. Layer half the potatoes, then the onions, then the browned lamb in a deep ovenproof dish, then top with the remaining potatoes and the tomato slices.
- 4
Pour the tomato liquid over the top, cover tightly with foil and bake for 1 hour 10 minutes until the lamb and potatoes are completely tender.
- 5
Check the lamb is cooked through with no pink remaining before serving.
- 6
Serve straight from the dish with flatbread to mop up the juices.
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