Testi Kebab Recipe - Turkish Clay Pot Stew

lamb

🥗Healthier: chicken

💰Cheaper: beef

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 healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess with fewer calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Welcome to the cooking episode, today we're making Testi Kebab from Turkey.

Start by cutting 500 grams of lamb shoulder into small pieces, ensuring they fit into the pot.

Chop 200 grams of small onions into smaller pieces as they are too big for the pot.

Smash a whole head of garlic to open it up, removing the paper and stems.

Chop 2 poblano chilies to use instead of the long green peppers typically called for.

Add 2 tablespoons of tomato paste to the mixture.

Break up 2 sticks of cinnamon and add them to the pot.

Add about 1 tablespoon of rosemary to the mix.

Sprinkle in a decent amount of crushed black pepper and salt, using black salt in this case.

Drizzle some oil into the mixture to bind everything together and mix by hand to combine all ingredients.

Pour a little oil into the bottom of the pot and spread it around.

Fill the pot with the mixed ingredients, packing them down as needed.

To create a seal for the stew, mix together 1/3 cup of flour, a couple of sprinkles of salt, and 1/3 cup of water to form a dough.

Take half of the dough, wet one side, and wrap it tightly around the hole of the pot, poking a hole in the middle to let steam escape.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and place the pot inside.

Cook for one hour and check the tenderness of the lamb after cooking.

Cooking Techniques

Equipment Needed

Spice Level: