Easy ONE-PAN Turkish LAMB Bake – Belen Tava Recipe

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is still healthy.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with less fat.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat offers more fiber and nutrients.

Trim the sinews and excess fat on the lamb, cut into 2 cm thick stripes and then into 2 cm dices, set aside.

If using lamb fat, chop into small pieces, transfer into a small pan and render the fat over very low heat.

Remove the unrendered bits, set aside the rendered fat.

Cut the green chilies and paprika peppers into rough slices and add into a large baking dish.

Cut the onion and the tomatoes into large dices and add into the baking dish.

Crush and peel the garlics, chop into smaller pieces or slice thinly.

Add the garlic into the baking dish together with the lamb cubes.

Add 1 tsp paprika, 2 tsp pul biber, 1 tsp dried thyme, 1/2 tsp black pepper and 2 tsp salt.

In a bowl, add 1 (heaped) tbsp tomato paste and 1/2 cup water.

Whisk and mix until combined into a smooth sauce.

Add the tomato sauce into the pan and gently mix all the ingredients until nicely combined.

Finally, pour over and evenly distribute the rendered lamb fat over the ingredients.

Pre-heat the oven to 230°C / 450°F in fan-forced setting.

Cut a round piece from a baking paper (cartouche) with the same size of the baking pan.

Cover the pan with the baking paper to submerge the ingredients and prevent the lamb from drying.

Bake covered in the oven for about 1 hour, checking and stirring occasionally to avoid drying the top.

Optionally bake uncovered for the last 5-10 mins to thicken the sauce and brown the top.

Remove from the heat once the lamb is browned and the liquid is thickened into a sauce.

Serve with flatbread or lavash bread for dipping into the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens