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Loading...A rustic dish from the southeastern Turkish city of Kilis, where slow-baked lamb is layered with ripe tomatoes, green peppers, and sweet onions. The juices from the tomatoes create a light, savory sauce that keeps the lamb fork-tender. Serve it straight from the pan with flatbread or bulgur pilaf to soak up every drop.
Prep Time20 mins
Cook Time80 mins
Total Time100 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 30 gFat
- 11 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 7 gSugar
- 35 gProtein
- 620 mgSodium
- 780 mgPotassium
- 60 mgCalcium
- 4 mgIron
- 38 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the lamb
- 900 g boneless lamb shoulder, cut into 4 cm cubes
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp ground Aleppo pepper (pul biber)
- 1 tsp sweet paprika
For the vegetables and sauce
- 2 medium onions, sliced into half moons
- 4 garlic cloves, thinly sliced
- 2 tbsp tomato paste
- 5 ripe tomatoes, sliced 1 cm thick (about 700 g)
- 3 long green peppers (sivri biber), sliced lengthwise
- 1 tsp dried thyme
- 1 small bunch fresh flat-leaf parsley, chopped
- 1/2 cup hot water
Directions
- Pat the lamb cubes dry and toss with olive oil, salt, black pepper, Aleppo pepper, and paprika; let them rest at room temperature for 15 minutes while you prepare the vegetables.
- Heat a wide, oven-safe heavy skillet or shallow baking pan over medium-high. Brown the lamb in a single layer for 3-4 minutes per side until a deep crust forms; work in two batches so the pan is not crowded. Return all the lamb to the pan.
- Reduce the heat to medium, scatter the sliced onions and garlic over the lamb, and cook for 4-5 minutes until the onions begin to soften and turn translucent.
- Stir the tomato paste into 1/2 cup hot water and pour it around the lamb. Lay the tomato slices over the top in an even layer, then sprinkle with thyme and a light pinch of salt.
- Cover the pan tightly with a lid or foil and transfer to a 180°C (350°F) oven. Bake for 45 minutes, checking once to spoon some pan juices over the tomatoes.
- Remove the cover, nestle the green pepper slices among the tomatoes, and continue baking uncovered for 20-25 minutes until the peppers are blistered, the tomatoes have collapsed into a thick sauce, and the lamb is fork-tender.
- Rest the skillet off the heat for 10 minutes so the juices settle. Scatter fresh parsley over the top and bring the whole pan to the table.
- Serve hot with warm flatbread, rice, or coarse bulgur pilaf, and a simple cucumber-yogurt salad on the side.
Cook’s Notes
- Choose ripe, in-season tomatoes; if they are underwhelming, stir 1 tbsp of tomato paste directly over the slices for deeper color.
- For more tender lamb, marinate the cubes in the spice rub overnight in the refrigerator and bring them to room temperature before searing.
- A wide cast-iron or copper pan works best so the tomatoes reduce rather than steam; cover tightly the first time to lock in moisture.
- A pinch of sumac or a squeeze of lemon at the end brightens the rich, slow-cooked juices.
- Leftovers keep well for 2 days and taste even better reheated, when the flavors have had time to meld.
