Dinner · 95 min · turkish

Testi Kebab (Pottery Kebab)

A Turkish dinner built around lamb and onion — on the table in 95 minutes. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Lamb
• 2 Onion
• 4 cloves Garlic
• 2 Tomatoes
• 2 Bell peppers
• 2 tbsp Tomato paste
• 2 tbsp Butter
• 0.5 lb Pizza dough
• 2 tsp Salt
• 1 tsp Black pepper

Steps

1. Cut the lamb into large 2-inch chunks and sear them hard in the butter in a heavy pot until deeply browned on at least two sides — color here is flavor later.
2. Add the chopped onion, peppers, and garlic and cook 8 minutes until softened, then stir in the tomato paste and cook 2 more minutes until it darkens.
3. Add the chopped tomatoes, salt, pepper, and 1 cup of water. Simmer 15 minutes into a thick, brick-red stew.
4. Spoon the stew into a clay pot or deep oven-safe casserole, leaving an inch of headroom. Roll the pizza dough into a round and press it over the mouth of the pot to seal it completely.
5. Bake at 400°F for 60 minutes. The dough lid will puff and brown like a bread dome while the lamb turns spoon-tender inside.
6. Bring the whole pot to the table and crack the bread lid open in front of everyone — the burst of steam is half the theater. Serve the stew scooped over the torn bread lid.

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