Cappadocian Testi Kebabı Lamb Sealed in a Clay Pot

What you need

• 1 kg (2 1/4 lb) boneless lamb shoulder, in 3 cm (1 1/4 in) cubes
• 500 g (1 lb) tomatoes, peeled and diced
• 500 g (1 lb) shallots, or pearl onions, peeled and left whole
• 20 cloves garlic, peeled and left whole
• 6 long green peppers, sliced
• 1 tsp salt, plus more to taste and 1 tsp for the dough
• 1 tsp black pepper
• 1 tsp hot paprika, or pul biber, optional
• 150 g (2/3 cup) butter, in pieces
• 240 g (2 cups) all-purpose flour, for the sealing dough
• 150 ml (2/3 cup) water, for the dough, plus more if needed
• rice pilaf, for serving

Method

Restated from the original video

1. 1

   In a large bowl, mix the lamb with the tomatoes, shallots, garlic, peppers, salt, black pepper and paprika.

2. 2

   Put half of the butter in the bottom of a testi clay jug, or a lidded clay pot or heavy casserole.

3. 3

   Pack in the meat and vegetables and dot the rest of the butter over the top. Leave a little space below the opening.

4. 4

   Knead the flour, the 1 tsp salt and the water into a firm, smooth dough.

5. 5

   Roll the dough into a rope or a thick disc and press it over the opening, or around the rim under the lid, so the pot is sealed tight. Prick it once or twice with a fork.

6. 6

   Put the pot in a cold oven, then set it to 180 °C (350 °F). Heating a clay pot slowly keeps it from cracking.

7. 7

   Cook until the lamb is meltingly tender and the dough seal is hard and browned, 1 1/2 hours.

8. 8

   Take the pot out and carry it to the table.

9. 9

   Break the dough seal, or tap a clay jug around its neck with a heavy knife until the top comes away.

10. 10

    Spoon the lamb and its juices onto plates, taste for salt and serve with rice pilaf.

Imported from yemek.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.