Testi Kebabı

Ingredients

• 700 g lamb shoulder
• 12 small shallots
• 8 garlic cloves
• 4 tomatoes
• 3 long green peppers
• 1 red pepper
• 60 g butter
• 1 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 4 tbsp water
• 4 small unglazed clay pots, or 1 large one

Before you cook

• Cut the lamb into three-centimetre cubes.
• Peel the shallots and garlic cloves and leave them whole.
• Quarter the tomatoes and cut the green and red peppers into thick chunks.
• Season the lamb with the salt, black pepper and dried thyme.
• Soak the clay pots in cold water for thirty minutes, then drain them.

Steps

1. Heat the oven to 180°C.
2. Mix the lamb, shallots, garlic, tomatoes and peppers together in a large bowl with the tomato paste.
3. Pack the mixture into the clay pots, leaving a few centimetres of space at the top.
4. Drop 15 g of butter into each pot and add a tablespoon of water.
5. Seal each pot with a double layer of foil crimped tightly around the rim, or with a disc of flour-and-water dough pressed over the mouth.
6. Stand the pots in a roasting tin and slide them into the oven.
7. Cook for two hours without opening the oven door, so none of the steam escapes.
8. Lift the pots out and rest them for five minutes.
9. Peel back the seal at the table and tip the contents into wide bowls.
10. Serve with rice pilaf and flatbread to catch the juices.