Kabab Tabei (Pan Kebab

• Gluten free

• Meat

  • 300 g Ground beef

• Produce

  • 1 Onion, medium
  • 1 Potato, medium
  • 1 Tomato

• Condiments

  • 2 tbsp Tomato sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Saffron
  • 1/2 tsp Salt
  • 1/2 tbsp Turmeric

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 1 Water

Found on thepersianpot.com

Description

Ingredients

• 300 Grams ground beef
• 1 medium onion
• 1 medium potato
• 1 tomato
• 2 Tablespoons tomato sauce, or 1 tablespoon tomato paste
• ¼ Teaspoons saffron
• 1 Tablespoon vegetable oil
• ½ Tablespoons turmeric
• ½ Teaspoons salt
• ½ Teaspoons black pepper
• water

Directions

• Place the ground beef in a large bowl. Grate the onion using a blender or grate and add to the bowl with salt pepper and turmeric. Mix them well with your hand until it starts to look like a paste and stick to your fingers. Spread and flatten the beef mixture across a large non-stick pan and place the pan on stove over medium heat. You don´t need to add oil yet. Note that you want to have a thin layer in the pan as it gets thick when cooked. Cover the lid and allow the kebab on medium heat for 3-4 minutes until you see the kebab is getting juicy. Lower the heat and cut the meat lengthwise into strips. Peel the potato and slice into thin layers. Slice the tomato into layers. Place them over the beef strips. Add vegetable oil. Place the lid and allow to simmer on low heat. Meanwhile, Place tomato sauce or tomato paste into a glass and add saffron to it. Fill the glass with hot water and add it to the kebab until it almost covers the beef strips. Cover the lid and allow it to simmer over low heat for 30-40 minutes or until tomato sauce thickens and potatoes are soft. Place the kebabs carefully in a plate and serve plain or with rice.