Clay Pot Lamb Stew — Testi Kebabi
Central Anatolian sealed-clay-pot lamb stew with capsicum, mushroom, garlic, and tomato slow-cooked until silky, the pot cracked open at the table over rice with parsley and lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 480g lamb dry, toss with 2 tsp salt and 1 tsp pepper. Dice 240g onion and both capsicums into 2cm pieces, halve 300g mushrooms, slice 10 garlic cloves, grate 400g tomato. Heat oven to 180C with clay pot inside. Whisk 200g flour with 120ml cold water into stiff dough.
Sear
Heat 40ml olive oil in a wide skillet over medium-high 2 minutes. Sear lamb in single layer 6–7 minutes, turning, until deeply browned all sides. Lift into hot pot.
Saute
In same skillet over medium, cook onion, capsicums, mushrooms 6 minutes until softened and golden. Add garlic, cook 30 seconds until fragrant.
Build
Stir tomato paste, pul biber, oregano, cumin, 1 tsp salt, 2 bay leaves over medium 1 minute until darkened. Add grated tomato and 360ml stock, bring to low simmer 30 seconds.
Wrap
Transfer vegetables and broth into hot pot. Press flour dough around rim to seal lid tightly closed. While lamb slow-cooks, melt 20g butter over medium 30 seconds, add 200g rice, toast 1 minute, pour 360ml hot water with 0.5 tsp salt, cover, cook over low 12 minutes until tender.
Braise
Slow-cook sealed pot in 180C oven 50 minutes until dough seal is golden and hard and lamb is fork-tender. Rest pot on trivet 5 minutes off heat.
Plate
Crack dough seal at table with knife, lift lid, scatter 20g parsley over stew, ladle over rice on warm plates, squeeze 1 lemon over each serving.
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