20-Min Clay Pot Lamb
Ground lamb seared with warm spices, baked in a clay pot with tomato and pepper until fragrant. A fast, showstopping take on Turkish testi kebab that feels restaurant-quality but comes together in one skillet.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb ground lamb
- 1 whole red bell pepper, diced
- ½ whole red onion, diced
- 3 tbsp canned tomato paste
- 1 tsp cumin
- ½ tsp sumac (or lemon zest)
- 1 tbsp pomegranate molasses (or red wine vinegar)
Instructions
- 1
Heat 2 tbsp olive oil in a 10-inch cast iron or clay pot over medium-high until shimmering.
- 2
Brown ground lamb, breaking it up with a spoon, until no pink remains and edges crisp, ~5 minutes.
- 3
Add diced pepper and onion. Stir and cook 2 minutes until softened.
- 4
Stir in tomato paste, cumin, sumac, and pomegranate molasses until everything is coated, ~30 seconds.
- 5
Transfer pot to a 425°F oven. Bake uncovered for 10 minutes until bubbling at edges and fragrant.
- 6
Remove from oven. Season with salt and pepper. Serve immediately in the pot with warm bread.
Tools you’ll need
- 10-inch cast iron or clay pot
- wooden spoon
- oven preheated to 425°F
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