Turkish Braised Lamb Tas Kebap

Pretty tasty. Good with recipe#360252, a white basmati rice dish with pine nuts. From the complete middle east cookbook by tess mallos

Trim and cut meat into 2 cm cubes.

Heat 1 / 2 the olive oil in a heavy pan and brown meat quickly on each side.

Transfer to a plate.

Add remaining olive oil , onion , garlic and sweet pepper.

Fry gently until onion is transparent.

Add tomato and water.

Stir well , and add bahrat or allspice , salt and pepper to taste and most of the parsley.

Return lamb to pan , cover and simmer gently for 1 1 / 2 hours or until lamb is tender and sauce is thickened.

Very good on a bed of turkish wedding pilaf.

Sprinkle hot meat with reserved chopped parsly before serving.

stewing lamb, olive oil, onion, garlic clove, sweet pepper, canned tomatoes, water, baharat, salt, fresh ground black pepper, parsley