Veal with Tomato

Name: Veal with Tomato (Tas Kebabi)
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Turkish
Ingredients: olive or peanut (groundnut) oil, for deep-frying; olive or peanut (groundnut) oil, for deep-frying; olive or peanut (groundnut) oil, for deep-frying; olive or peanut (groundnut) oil, for deep-frying; 1 tablespoon sweet paprika; 2 garlic cloves, crushed; 2 large all-purpose potatoes (such as desiree); 2 large all-purpose potatoes (such as desiree); 1 onion, finely chopped; 400 g (14 oz) veal, cut into cubes; 1 tablespoon tomato paste (concentrated purée); 2 tomatoes, blanched, peeled and diced; 30 g (1 oz) butter

Tas Kebabi

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Originally this dish was made with beef in a ‘tas’ (bowl). Here, we replace the more traditional beef with tender veal, and the bowl with a flameproof casserole (unless, of course, you have a flameproof bowl that can go on the stove).

Ingredients

30 g (1 oz) butter
1 onion, finely chopped
40

Asia
Turkey
Main course
Gluten-free
Istanbul

Method

Melt the butter in a medium flameproof casserole over medium heat. Add the onion and sauté for 5 minutes, or until soft and translucent. Next, add the meat and tomato paste, and continue to cook, stirring, for 5 minutes. Add the tomatoes, garlic, paprika and 250 ml (