Entree: Turkey – Central Anatolia – Çömlek Kebabı (Slow-braised clay-pot lamb with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1.5-inch (3–4 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, about 8 oz (225 g), coarsely chopped
- 3 cloves garlic, minced
- 2 medium eggplants, about 1 lb (450 g) total, cut into large chunks
- 1 green bell pepper, about 4 oz (115 g), seeded and chopped
- 2 medium tomatoes, about 10 oz (300 g), peeled and chopped or 1 cup (240 ml) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) hot water or low-sodium lamb stock
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil for coating the pot
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). If using a traditional clay pot, soak it in water for 15–20 minutes then dry; otherwise use a heavy ovenproof Dutch oven with a tight-fitting lid.
2. Heat 2 tbsp (30 ml) olive oil in a heavy skillet over medium-high heat. Pat the lamb pieces dry and brown in batches until well caramelized on all sides, about 4–5 minutes per batch. Transfer browned lamb to a plate.
3. Reduce heat to medium, add 1 tbsp (15 ml) vegetable oil to the skillet, sauté the chopped onion about 6–8 minutes until soft and golden. Add minced garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Stir in chopped tomatoes, paprika, cumin, salt, and pepper. Cook 2–3 minutes, then pour in 1 cup (240 ml) hot water or stock and scrape up any browned bits.
5. In the prepared clay pot or Dutch oven, place a layer of eggplant and chopped pepper, then add half the browned lamb. Repeat another layer of vegetables and the remaining lamb. Pour the tomato-onion mixture over the top and tuck in the bay leaf. Dot the surface with 2 tbsp (30 g) butter.
6. Cover the pot tightly (seal with lid or foil and lid). Transfer to the preheated oven and braise for 2 to 2 1/2 hours, until lamb is very tender and vegetables are melting.
7. Remove from oven, discard bay leaf, adjust seasoning to taste, and sprinkle 2 tbsp (8 g) chopped fresh parsley over the top. Serve hot with crusty bread, pilaf, or bulgur on the side.