Testi Kebab

🔥 Prep

• Cut the 500 g lamb into 2‑cm cubes.
• Dice the 2 tomatoes into small pieces.
• Slice the 3 green peppers into strips.
• Peel and mince the 5 garlic cloves.
• Measure out 2 tbsp butter and 1 tbsp tomato paste, keeping them ready.

🔥 Cook

• 1. Heat the clay pot over medium heat and melt the 2 tbsp butter until it foams.
• 2. Add the minced garlic and sauté for 1 minute until fragrant, avoiding browning.
• 3. Stir in the 1 tbsp tomato paste and cook for 2 minutes, allowing it to darken slightly.
• 4. Add the lamb cubes and sear on medium‑high heat for 5‑6 minutes, turning until all sides are browned.
• 5. Add the diced tomatoes and sliced green peppers, mixing well, and cook for 3 minutes until they begin to soften.
• 6. Pour in enough water or broth to just cover the ingredients (about 250 ml), then bring to a gentle boil.
• 7. Reduce the heat to low, cover the clay pot with its lid, and let it simmer for 2 hours, stirring occasionally and adding a splash more liquid if needed to prevent drying.
• 8. After 2 hours, check the lamb for tenderness; if not fork‑tender, continue simmering on low for an additional 30 minutes.
• 9. Once the meat is tender and the sauce has thickened, turn off the heat and let the pot rest, covered, for 10 minutes before serving.

🔥 Serve

• Spoon the testi kebab directly from the clay pot onto a warm serving platter.
• Garnish with a sprinkle of freshly chopped parsley or mint for color and freshness.
• Accompany with warm Turkish pide or flatbread and a side of plain yogurt or cacık.
• Serve with a light salad of cucumber, tomato, and red onion dressed with lemon juice and olive oil.