Tos kabob is very similar to “American” stew in that it is quite chunky, but it is layered instead of mixed together. This dish can be eaten alone or with rice.
Servings: About 6
Ingredients for tos kabob
1 lb. chuck steak
2 large potatoes
Carrots, green beans, or eggplant
1/4 c. plus 2 T. oil
1 pint canned tomatoes
1 small lime, seeded and diced
2 t. turmeric
1 t. cinnamon
1 1/2 t. salt
Step 1: Cut the meat into 1-inch cubes. Slice the onions and potatoes. Chop the tomatoes into large chunks. (If using eggplant, peel, seed, and slice it.)
Step 2: Heat 2 T. oil in a frying pan, and fry the meat with the cinnamon, turmeric, and salt. Mix in 1/3 of the diced lime.
Step 3: In a large saucepan, place the meat on the bottom, followed with a layer of the onions, then the potatoes. Sprinkle with 1/3 of the diced lime. Next, add the tomato layer. Sprinkle with 1/3 of the diced lime. Add a sprinkle of salt. Top with sliced carrots, green beans, or eggplant slices. Pour 1 c. water over the layers, followed by 1/4 c. oil.
Step 4: Cover and simmer 1 to 2 hours, depending on desired tenderness. Add water if necessary.
Recipe © Nura Amerson 1991
Because I’m a fan of one-pot meals, I fried the meat in the same pot I used to stew the rest of the ingredients, simply layering them on top in the order specified in Step 3. I mean, who likes doing the dishes?
I would also recommend opting for closer to two hours of stewing than one. I used stew meat instead of chuck steak, and after one hour, it was still tough, and the potatoes were also on the crunchy side. Once the stew was nice and tender, my husband and I ate it with bread—but if you’re aiming for authenticity, rice would be ideal! (We were just aiming for tastiness.)