Beypazarı's famous clay-pot bake of lamb, eggplant, zucchini, peppers and tomato slowly cooked in the oven. High in protein and gluten-free.
Ingredients
Instructions
- 1
Cut the lamb leg and shoulder into bite-size cubes. Finely chop the onion and garlic; peel the eggplant in stripes and cut it, the zucchini and the green peppers into large cubes. Dice half the tomatoes and slice the rest into rounds.
- 2
Melt the butter in a wide pot and brown the lamb over medium-high heat for 10 minutes, until its juices evaporate.
- 3
Add the onion and garlic and cook 5 minutes; stir in the tomato paste for 1 minute. Add the water, cover and simmer over low heat for 30 minutes.
- 4
Preheat the oven to 180 °C. Transfer the lamb and its juices to a clay pot or deep baking dish; add the eggplant, zucchini, peppers, diced tomato, salt and black pepper and mix.
- 5
Arrange the tomato slices on top, cover with a lid or foil and bake for 60 minutes.
- 6
Uncover and bake 15 minutes more, until lightly browned on top. Rest 10 minutes and serve from the pot.
Nutrition
Per serving
| Calories | 417 kcal |
|---|---|
| Protein | 26 g |
| Carbs | 14 g |
| Fat | 29 g |
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