Kebab-e-Doshi

(Lamb or Beef Oven Kebab)

Serves 4-6

Ingredients:

  • 1 kg: tri-tip, skirt steak (bavette), flank steak, or first cut chuck roast. If preparing lamb use the leg of lamb. (Note: Meat used should have good marbling / fat content)

  • ½  kg onion (cut lengthwise into 1/8-1/16 wedges)

  • 250 g tomatoes (cut lengthwise into 1/8 wedges)

  • 1 C beef broth (can used canned or bouillon cubes)

  • 1/4 C vegetable oil (preferably canola / rape seed)

  • Salt (Kosher)

  • Pepper (Freshly ground course)

  • Fresh coriander / cilantro sprigs (optional)

Preparation:

  1. Cut beef or lamb into 2”-3” cubes and set aside.

  2. Add vegetable oil to oven-safe pot (i.e. Dutch oven) over medium-high heat. Add onions and saute, lightly seasoning with salt and pepper and stirring occasionally until just soft and slightly brown.

  3. Preheat oven to 325 F / 160C. 

  4. Add meat pieces to onions and continue to saute over medium-low heat, seasoning with salt and pepper. 

  5. Once meat has browned slightly, remove pot from heat, add beef broth and fresh tomatoes to pot and stir. 

  6. Place lid on pot and put in preheated oven for ~45m. 

  7. Remove lid after ~45m and allow kebab to cook uncovered for an additional ~45m until meat and onions achieve a beautiful brown color and meat tender.

  8. Add additional seasoning (salt and pepper) if needed. 

  9. Transfer contents of pot into deep serving dish / bowl. Garnish with a few coriander / cilantro sprigs (if using). 

  10. Enjoy with challow and/or naan!