Tas-Kebab
(Lamb Cooked in Wine) Recipe

Origin: Bulgaria Period: Traditional

Ingredients:

900g lamb roasting meat, cubed
2 onions, chopped
1 tbsp freshly-ground black pepper
6 juniper berries
1 bay leaf
200g tomato purée
2 tbsp butter
60ml white wine
500ml lamb or beef stock

Tas-Kebab
(Lamb Cooked in Wine) Preparation:

Method:

Mix the tomato purée with 100ml boiling water, until smooth. Add to a bowl along with the lamb, onions, black pepper, juniper berries and bay leaf. Mix to combine the cover and set aside to marinate for 2 hours. At this point remove the bay leaf and juniper berries.

Melt the butter in a pan and use to fry the meat and onion mix for about 10 minutes, or until nicely browned. Add the wine, bring to a simmer and cook until evaporated then add the stock, bring back to a simmer and cook for 50 minutes, or until the meat is completely tender.

Serve on a bed or rice or pasta.

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