Testi Kebab

Method

Heat olive oil in a pan and brown the diced lamb over medium-high heat until sealed on all sides, approximately 5 minutes. Add the onions, garlic, green peppers and tomatoes, cooking for a further 5 minutes until softened. Stir in the tomato puree, paprika, cumin, salt and black pepper, then cook for 2 minutes to develop the spices. Transfer the mixture to a traditional clay pot (testi), add the stock and fresh herbs, then seal the opening with foil or dough. Place the sealed pot directly on hot coals or in a 180°C oven for 1.5 to 2 hours until the lamb is tender and the vegetables have broken down. The meat should be succulent and the flavours well integrated. Break open the clay pot at the table for dramatic presentation.