Entree: Türkiye – Testi Kebabı (Lamb and vegetable stew slow-cooked and sealed in a clay jug)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 2.5 lb (1.13 kg) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium tomatoes, peeled and chopped (approx. 12 oz / 340 g)
- 1 green bell pepper, seeded and sliced (approx. 6 oz / 170 g)
- 1/4 cup (60 ml) tomato paste
- 1 cup (240 ml) beef or lamb stock
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 2 bay leaves (approx. 1 g)
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) neutral oil for greasing the pot
- Dough to seal: 1 cup (125 g) all-purpose flour plus about 1/3 cup (80 ml) water and a pinch of salt, mixed to form a soft sealable dough
- 1 small ovenproof clay jug or testı (testi); if unavailable use a small Dutch oven or other ovenproof pot

Instructions

1. Preheat the oven to 350°F (175°C). If using a clay jug, soak it in warm water for 10 minutes to reduce shock risk, then grease the inside lightly with 1 tbsp (15 ml) neutral oil.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium-high heat. Brown the lamb pieces in batches until nicely seared, 3–4 minutes per side; transfer to a bowl.
3. In the same skillet lower the heat to medium and add the sliced onion (1 large, approx. 8 oz / 225 g). Sauté until translucent, about 5–7 minutes. Add the minced garlic (3 cloves, approx. 9 g) and cook 30 seconds more.
4. Stir in the chopped tomatoes (2 medium, approx. 12 oz / 340 g), sliced green pepper (1, approx. 6 oz / 170 g), and tomato paste (1/4 cup / 60 ml). Cook 2–3 minutes to combine flavors.
5. Return the browned lamb to the pan, add the stock (1 cup / 240 ml) and wine if using (1/2 cup / 120 ml). Season with salt (1 tsp / 5 g), black pepper (1/2 tsp / 2 g), paprika (1 tsp / 2 g), cumin (1/2 tsp / 1 g) and add 2 bay leaves (approx. 1 g). Simmer 2–3 minutes to meld.
6. Transfer the mixture into the prepared clay jug or ovenproof pot, leaving about 1 inch (2.5 cm) headspace. Dot the top with 2 tbsp (28 g) butter and scatter chopped parsley (2 tbsp / 8 g).
7. Seal the mouth of the jug with the dough: roll the dough into a strip and press firmly around the rim to form an airtight seal. If using a Dutch oven, cover with its lid and seal edges with foil if desired.
8. Place the sealed jug on a baking tray and bake in the preheated oven for 1.5–2 hours, until meat is very tender and juices are bubbling.
9. Remove from oven and let rest 10 minutes. Bring to the table and crack the dough seal and jug open (use a towel and a small hammer or heavy spoon if necessary). Serve portions with some of the braising liquid spooned over rice or bulgur.
10. Discard dough seal and bay leaves. Garnish with extra parsley and serve hot.