Emirdağ clay-pot lamb casserole
Ingredients
- 3,000 gDiced lamb
- 250 gLong green pepper
- 1,000 gTomato
- 200 gGarlic
- 25 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb67%
- Tomato22%
- Long green pepper 6%
- Garlic 4%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Cut the lamb into large cubes and put it in a lidded clay pot. Close the lid and bake at 220-230 °C for 1 hour.
1 hCut the pepper into pieces of about 3 cm and the tomato into 8 wedges.
Add the pepper, then the tomato, on top of the meat. Scatter the unpeeled garlic cloves and the salt evenly over the top.
Close the lid and bake at 220-230 °C for 45 more minutes. For a browned top, remove the lid for the last 15 minutes.
45 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 650 (Emirdağ Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026