Tass Kabab e Aremaneh

For Iranian–American chef and global TV personality, Ariana Bundy, the combination of flavours in this wholesome and aromatic lamb casserole make it a real taste of home
An aromatic lamb casserole with tomatoes, prunes and cinnamon.
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An aromatic lamb casserole with tomatoes, prunes and cinnamon.
August 12, 2018
Level Intermediate
Preparation Time 15 minutes
Cooking Time 1 hour
Serves 4
Cuisine/Country Persian

PHOTO BY Aasiya Jagadeesh
RECIPE BY Ariana Bundy


2 tbsp olive oil
2 large onions, sliced in 1cm-wide rings
1kg spinneysFOOD De-boned Leg of Lamb or Stewing Beef, cut into 5cm–7.5cm cubes
3 garlic cloves, finely chopped
3 large carrots, peeled and cut into 5cm discs
3 medium potatoes, peeled and cut into 7.5cm pieces
4 spinneysFOOD Tomatoes, sliced
1 tsp cinnamon
1 tsp turmeric
1 1/2 tsp spinneysFOOD Salt
1/2 tsp spinneysFOOD Black Pepper
10–12 unpitted dried golden plums or pitted prunes
2 tbsp butter
1 small lemon, juiced
½ tsp saffron threads, pounded and dissolved in 2–3 tbsp hot water


  • 1

    Add 1 tbsp olive oil to the pan. Begin layering the ingredients. Start with the sliced onions: spread some out on the bottom of the pan.

  • 2

    Add a layer of meat, onions again, chopped garlic, carrots, potatoes and the tomatoes, sprinkling the layers with a little cinnamon powder, turmeric and salt and pepper and adding a few plums or prunes as you go.

  • 3

    Once all the ingredients are used up, add the rest of the oil, the butter and the lemon juice or powdered lime.

  • 4

    Cover, place on medium-high heat for about five minutes, then lower the heat to its lowest setting and let the casserole cook gently for about 45–60 minutes, or until the meat is fork-tender.

  • 5

    Add the saffron liquid 10 minutes before the end of the cooking time.

  • 6

    Serve with some bread, and watch out for the plum stones.



This recipe works best cooked in a heavy cast-iron pot, but a regular casserole dish will do.

Serve with Mast o Khair.


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