Testi Kebab with Lamb and Vegetables

Step 1

Pat the lamb cubes dry with paper towels by pressing and rubbing them gently, so the surface feels completely dry to your touch — this helps them brown better.

Step 2

In a large bowl, combine 0.5 cup Greek yogurt, the minced garlic, 1 teaspoon cumin, 0.5 teaspoon paprika, 1 tablespoon lemon juice, and a three-finger pinch each of salt and pepper, and stir with a spoon until the mixture is smooth and uniform.

Step 3

Add the dried lamb cubes to the yogurt mixture and stir with a spoon until every cube is coated in the marinade, about 2 minutes of stirring.

Step 4

Cover the bowl with a plate and place it in the refrigerator for at least 30 minutes while the lamb absorbs the flavors, so the meat becomes tender and seasoned throughout.

Step 5

Remove the lamb from the refrigerator and let it sit on the counter, uncovered, for 5 minutes so it comes closer to room temperature for even cooking.

Step 6

Soak a 10-inch terra cotta clay pot (a testi) in a large bowl of cool water for 30 minutes before you plan to cook, so the pot absorbs water and won't crack from the heat.

Step 7

Remove the wet clay pot from the water, place it on a stovetop burner set to medium heat, and let it warm for 2 minutes — you will see the exterior begin to steam slightly.

Step 8

Add 1.5 tablespoons butter to the inside of the warmed clay pot and swirl it around until it melts and coats the bottom and sides, about 30 seconds of tilting and swirling.

Step 9

Pour the marinated lamb and all the yogurt marinade clinging to it into the buttered clay pot and stir once or twice with a wooden spoon to distribute the meat evenly.

Step 10

Scatter the 1-inch onion chunks, 1-inch green pepper chunks, and 1-inch tomato chunks over and around the lamb in a single layer, so the vegetables steam with the meat.

Step 11

Reduce the heat to medium-low and cover the clay pot with its fitted terra cotta lid, pressing it firmly so no steam escapes — you want the dish to cook in its own sealed steam.

Step 12

Cook covered for 35 to 40 minutes, listening for a gentle, steady bubbling sound inside — resist opening the lid, as this releases steam and extends cooking time.

Step 13

After 35 minutes, lift the lid away from your face (steam will escape) and check that the lamb is tender enough to break apart with a wooden spoon and the vegetables are soft.

Step 14

If the lamb is still firm, cover the pot again and cook for another 5 minutes, then test once more.

Step 15

Carefully remove the clay pot from the heat using an oven mitt or thick towel in each hand, as the pot and lid are very hot — place it on a heat-safe trivet or wooden board.

Step 16

Using a spoon, gently crack the top of the clay lid by tapping it near the edge with a spoon handle until it breaks into large pieces — the dramatic reveal is part of the experience.

Step 17

Divide the lamb, vegetables, and sauce between two shallow bowls or plates, spooning the steaming broth over each portion so every bite is moist and flavorful.