Entree: Turkey – Central Anatolia – Fırın Kebabı (Oven-baked lamb dish from Central Anatolia featuring spiced lamb roasted with tomatoes and peppers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 2 tbsp (30 ml) olive oil
- 2 medium onions, about 10 oz (300 g), thinly sliced
- 3 garlic cloves, minced (about 5/16 oz (9 g))
- 2 green bell peppers, about 6 oz (170 g), cut into strips
- 3 large ripe tomatoes, about 18 oz (500 g), peeled and chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) warm water or lamb stock
- 2 tbsp (30 g) unsalted butter
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) red pepper flakes or to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 2 tbsp (30 ml) olive oil
- 2 medium onions, about 10 oz (300 g), thinly sliced
- 3 garlic cloves, minced (about 9 g)
- 2 green bell peppers, about 6 oz (170 g), cut into strips
- 3 large ripe tomatoes, about 18 oz (500 g), peeled and chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) warm water or lamb stock
- 2 tbsp (30 g) unsalted butter
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) red pepper flakes or to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb pieces dry and season with 1 tsp (2 g) salt and 1/2 tsp (1 g) black pepper.
2. Heat olive oil in a heavy ovenproof pot or deep roasting pan over medium-high heat on the stove. Brown the lamb pieces on all sides in batches, 6–8 minutes per batch; remove and set aside.
3. Reduce heat to medium, add the sliced onions and cook until softened and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more.
4. Stir in the tomato paste, paprika, cumin, and red pepper flakes; cook 1–2 minutes to bloom the spices. Add the chopped tomatoes and green pepper strips and cook until tomatoes begin to break down, about 5 minutes.
5. Return the browned lamb to the pan, nestling pieces into the vegetable mixture. Pour in the warm water or stock and bring to a gentle simmer.
6. Cover the pot with a tight-fitting lid or foil and transfer to the preheated oven. Bake for 1 1/2 to 2 hours, until the lamb is very tender and the sauce is reduced and concentrated.
7. Remove from the oven, stir in the butter and remaining 1/2 tsp (1 g) salt and 1/2 tsp (1 g) black pepper to taste. Let rest 10 minutes.
8. Garnish with chopped fresh parsley and serve hot with pide, rice, or bulgur.