Entree: Turkey – Ottoman Palace Cuisine – Fırın Kebabı (Oven-baked lamb kebab with slow-roasted vegetables and aromatic spices)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 3 hrs 45 min

Total 4 hrs 20 min

Ingredients

- 1 bone-in lamb shoulder, approx. 4 lb (1.8 kg)
- 1 1/2 cups (360 ml) plain yogurt
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 1/2 tsp (7.5 g) kosher salt, adjust to taste
- pinch saffron threads soaked in 2 tbsp (30 ml) warm water
- 2 cups (475 ml) diced tomatoes (canned or peeled fresh)
- 2 cups (475 ml) beef or lamb stock
- 1/4 cup (60 ml) clarified butter or unsalted butter
- 2 bay leaves
- 2 tbsp (30 ml) pomegranate molasses (optional, for a subtle sweet-tart glaze)
- Fresh parsley or flat-leaf parsley for garnish

Instructions

1. Combine the yogurt, olive oil, minced garlic, tomato paste, cumin, cinnamon, paprika, black pepper, salt, and soaked saffron (with its water) in a bowl to make a marinade. Rub the mixture all over the lamb shoulder, cover, and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 325°F (160°C). In a large Dutch oven or oven-safe roasting pan, heat the clarified butter over medium-high heat. Sear the marinated lamb shoulder on all sides until nicely browned, about 6–8 minutes total.
3. Remove the lamb briefly, add the sliced onions to the pan and cook until translucent, 5 minutes. Stir in the diced tomatoes, bay leaves, and pomegranate molasses if using. Return the lamb to the pan, pour the stock around (not over) the meat to keep the marinade on the lamb, and bring to a simmer.
4. Cover tightly with a lid or foil and transfer to the oven. Bake at 325°F (160°C) for 3 to 3 1/2 hours, or until the meat is very tender and pulls away easily with a fork. Check after 2 hours and add a little more stock/water if the pan is drying out.
5. For a slightly caramelized finish, remove the lid for the last 20–30 minutes of cooking or place under a hot broiler for 3–5 minutes, watching carefully to avoid burning.
6. Let the lamb rest 10–15 minutes before carving. Spoon the pan juices and roasted vegetables over slices and garnish with chopped parsley. Serve with pilaf, bulgur, or flatbreads.