The gardener’s kebab takes its name from the variety of vegetables in it: whatever is in the garden goes into the same pot with the lamb. The vegetables are not sautéed in the pot; they are layered in raw and cook in the meat juices, so each keeps its own flavor. Only a little water is added because the vegetables release their own juices as they cook.
Melt the butter in a pot and brown the lamb cubes over high heat until they release and reabsorb their juices and the edges are browned.
Cut the potatoes and carrots into large 3 cm pieces, and halve the green beans. Leave the shallots whole and dice the tomato. Keep the pieces large; small pieces will fall apart even in 90 minutes.
Spread the browned meat over the bottom of the clay pot and layer the vegetables on top. Do not sauté the vegetables; add them raw so they cook in the meat juices.
Dissolve the tomato paste in hot water and pour it with the salt around the edge of the clay pot. The water should come halfway up the vegetables, not cover them. Cover the pot with its lid or seal it tightly with foil.
Bake in a preheated 180°C / 355°F oven for 1 hour and 10 minutes. The kebab is ready when a fork goes into the potato and a thick sauce has collected at the bottom of the pot.
Do not open the pot for the first 1 hour; each time you open it, the built-up steam escapes and there is less liquid to cook the vegetables. Allergen: Based on the ingredient list, this recipe contains milk and dairy products. Check product labels for other allergens in packaged ingredients.
Sebzeleri aynı boyda doğramak gerekiyor. Patatesim iriydi, bezelye dağılırken patates hâlâ diriydi. Sosu eklerken sıcak su kullanmak gerekiyor, soğuk su etin lifini büzüştürüyor ve fırında bir türlü yumuşamıyor.
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