Testi Kebab

Testi Kebab (Clay Pot Lamb Stew)

A Cappadocian classic where lamb and vegetables slow-cook in a sealed pot until meltingly tender, then the pot is cracked open at the table for a dramatic reveal. This home version uses a Dutch oven and a flour-water dough seal to capture the same effect.

Prep

20 min

Cook

150 min

Total

170 min

Serves

4–6

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) lamb shoulder or leg, cut into 4 cm chunks, trimmed of excess fat
• •2 tbsp butter or olive oil
• •2 medium onions, finely chopped
• •4 cloves garlic, minced
• •1 tbsp tomato paste
• •2 large ripe tomatoes, chopped, peeled if desired
• •2 medium green bell peppers (or Turkish green peppers), seeded and cut into strips
• •200 ml (¾ cup + 1 tbsp) water or lamb broth, hot
• •1 tsp dried oregano, or thyme
• •1 tsp salt, or to taste
• •black pepper, ½, freshly ground
• •200 g (1½ cups) all-purpose flour, for the dough seal
• •100 ml (⅓ cup + 1 tbsp) water, for the dough seal, room temperature

Steps

1. 1 Preheat the oven to 160°C (320°F). Season the lamb chunks generously with salt and pepper.
2. 2 In a heavy Dutch oven (or oven-safe pot with a tight-fitting lid), melt the butter over medium-high heat. Working in batches, brown the lamb on all sides, about 5–7 minutes per batch. Transfer the browned lamb to a plate and set aside.
3. 3 In the same pot, add the onions and garlic. Sauté over medium heat until softened and translucent, about 5 minutes. Stir in the tomato paste and cook for 1 minute, until fragrant.
4. 4 Return the lamb to the pot. Add the chopped tomatoes, pepper strips, oregano, and the hot water or broth. Stir to combine. Bring to a gentle simmer, then remove from heat.
5. 5 Make the dough seal: in a bowl, mix the flour and 100 ml water until a stiff, pliable dough forms. Knead briefly on a floured surface. Roll the dough into a long rope about 2 cm thick.
6. 6 Press the dough rope firmly around the rim of the pot, then place the lid on top, pressing down so the dough adheres and creates an airtight seal. (If your pot has a vent, cover it with a small piece of dough.)
7. 7 Place the sealed pot in the preheated oven and cook for 2 to 2½ hours, until the lamb is fork-tender and easily pulls apart. The internal temperature of the lamb should reach at least 90°C (195°F) for fall-apart texture.
8. 8 Remove the pot from the oven and let it rest for 10 minutes. To serve, bring the pot to the table and crack open the dough seal with a knife or the back of a spoon - this is the dramatic moment. Discard the dough. Serve the kebab hot, directly from the pot, with crusty bread or rice.
9. 9 Note: The dough seal is traditional and helps lock in moisture, but if you prefer, you can simply use a tight-fitting lid and skip the dough. The cooking time remains the same.