Lamb cooked in a clay pot (Testi kebabı)

1. Cut the lamb into 3 cm cubes, the onions into wedges, the tomatoes and peppers into large pieces, and leave the garlic cloves whole.

2. In a bowl, mix the meat, vegetables, tomato purée, salt and pepper.

3. Layer the mixture into a clay pot (or a cast-iron casserole) and dot the top with butter.

4. Seal the pot tightly with foil and a lid (traditionally with dough) and put it into a cold oven.

5. Turn the oven to 180 °C and bake for 2.5 hours until the meat is completely tender.

6. Open the pot at the table and serve the meat in its own juices with bulgur pilaf or fresh bread.

Tip: In Cappadocia the sealed clay jug is broken open at the table with a single blow. Always put a clay pot into a cold oven, otherwise it may crack.