Entree: Turkey – Istanbul – Testi Kebab (Lamb and vegetables slow-cooked in a sealed clay jug then broken open for serving)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 5 min

Ingredients

- 2 lb (900 g) lamb shoulder, boneless, cut into 1.5 in (4 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 bell peppers, seeded and sliced
- 2 medium tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) lamb or beef stock
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 2 bay leaves
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) chopped flat-leaf parsley, for garnish
- 1/2 cup (60 g) all-purpose flour (for sealing dough)
- Water as needed for sealing dough
- Olive oil for brushing the pot

Instructions

1. Preheat the oven to 350°F (175°C). If using a commercial testi (clay jug) or a small ovenproof Dutch oven, brush the inside lightly with olive oil.
2. In a large skillet over medium-high heat, warm 2 tbsp (30 ml) olive oil. Add the lamb cubes in batches and brown on all sides, about 4–5 minutes per batch. Transfer browned lamb to a bowl.
3. In the same skillet, add the sliced onion and sauté until soft, about 5 minutes. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute.
4. Return the lamb to the skillet. Add bell peppers, chopped tomatoes, crushed tomatoes, red wine, and stock. Stir in cumin, paprika, black pepper, salt, and bay leaves. Bring to a simmer and cook 5 minutes to blend flavors.
5. Spoon the stew mixture into the prepared testi or an ovenproof clay pot/Dutch oven. Dot with 2 tbsp (30 g) butter and tuck bay leaves into the mixture.
6. To seal a traditional testi: mix 1/2 cup (60 g) all-purpose flour with enough water to form a thick paste or small dough ball. Use the dough to seal the jug’s narrow opening securely (or place the lid on the pot and seal the rim with dough). If using a lidded Dutch oven, simply secure the lid and wrap the rim with foil for a tighter seal.
7. Place the sealed testi or pot on a baking sheet and bake in the preheated oven for 2 to 2 1/2 hours, until the lamb is very tender and sauce is thick.
8. Remove from oven and let rest 10 minutes. To serve traditionally, crack open the dough seal and carefully break the jug at the top (protect hands and use a towel). Spoon contents into warmed plates, garnish with chopped flat-leaf parsley, and serve with rice or flatbread.