Turkish cuisine · Meat & Kebab

Testi Kebabı (Clay Pot Kebab)

Lamb and vegetables braised in a sealed clay pot that is cracked open at the table.

Ingredients · for 4 servings

• 800 g lamb shoulder
• 2 eggplants
• 3 green pointed peppers
• 4 tomatoes
• 2 onions
• 5 cloves garlic
• 3 tbsp clarified butter
• 1 tbsp red pepper paste
• 1 tsp thyme
• 150 ml water
• Salt, pepper

Instructions

1. Soak the clay pot in cold water for 30 min. so it doesn't crack in the oven; cut the lamb into 3 cm cubes and pat dry.
2. Cut the eggplants into large cubes, salt for 10 min. and pat dry; cut the peppers into pieces, the tomatoes into cubes, the onions into wedges, and peel the garlic.
3. Heat the clarified butter hard in a pan and sear the meat on all sides for 5–6 min. until browned; mix with red pepper paste, thyme, salt and pepper.
4. Layer the meat and vegetables loosely, alternating, into the pot, pour in the water and leave about four fingers of space at the top so the liquid doesn't boil over.
5. Cover the opening with baking paper and seal it airtight with a dough lid made of flour and water; cook the pot in the oven at 180 °C for 2.5 hrs. until the meat is meltingly tender.
6. Place the pot on a board, crack open the sealed lid at the table with a firm blow and tip the contents directly onto plates or flatbread.