Entree: Turkey – Ottoman Palace Cuisine – Testi Kebabı (Slow-braised meat and vegetables sealed and cooked in a clay pot)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 medium onions, roughly chopped, approx. 10 oz (280 g)
- 3 cloves garlic, minced
- 3 medium tomatoes, peeled and chopped, approx. 12 oz (340 g)
- 2 medium green peppers, seeded and chopped, approx. 8 oz (225 g)
- 1/4 cup (60 ml) tomato paste
- 1 cup (240 ml) hot water or light lamb stock
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (3 g) sweet paprika
- 1/2 tsp (2 g) ground cumin
- 1 small cinnamon stick or 1/4 tsp (0.5 g) ground cinnamon
- 2 bay leaves
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 cup (65 g) all-purpose flour plus water to make sealing dough (about 3–4 tbsp / 45–60 ml)
- 1 tbsp (15 g) butter (optional, for finishing)

Instructions

1. Preheat the oven to 350°F (175°C). In a heavy skillet, heat the olive oil over medium-high heat. Season the lamb pieces with salt and pepper, then brown in batches until well colored on all sides, about 5–7 minutes per batch; transfer to a plate.
2. Reduce heat to medium, add the chopped onion to the skillet and sauté until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 1 minute more. Stir in the tomato paste and cook 1–2 minutes to develop color.
3. Add the chopped tomatoes, green peppers, paprika, cumin, cinnamon, and bay leaves. Cook until tomatoes begin to break down, about 5 minutes. Return the browned lamb to the skillet and stir to combine.
4. Pour in the hot water or stock and bring to a simmer, scraping up browned bits. Adjust seasoning as needed.
5. Transfer the meat and vegetables into a clean clay jug (testi) or a small ovenproof casserole with a tight-fitting lid. If using a testi, seal the neck with the flour-and-water dough to create an airtight closure: mix flour with just enough water and a pinch of salt to form a stiff dough, wrap and press firmly around the rim to seal.
6. Place the sealed jug or casserole in a roasting pan and add a little hot water to the pan (about 1/2 inch / 12 mm) to stabilize and provide gentle heat. Bake in the preheated oven for 1.5–2 hours, until the lamb is very tender and the sauce is concentrated.
7. Remove from oven. If sealed with dough, crack the seal at the table (or carefully cut open) and transfer contents to a serving dish. Stir in butter if using and sprinkle with chopped parsley before serving.