Tas-Kabab (Lamb Cooked in Wine) is a traditional Bulgarian recipe for a classic dish of cubed lamb marinated in spiced tomato puree marinade that's cooked in wine and then stock until both liquids have evaporated. The full recipe is presented here and I hope you enjoy this classic Bulgarian version of: Lamb Cooked in Wine (Tas-Kabab).
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Thee origin of this dish is Persian and it came to Bulgaria with the Ottomans. Versions of the dish are still prepared in North Macedonia, Iran and Turkey as well.
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
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.
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