To begin, trim the lamb and cut into even cubes. Chop all vegetables into bite-sized pieces. This ensures uniform cooking and helps the ingredients blend harmoniously later.

In a large pan, heat the olive oil over medium heat. Add the lamb cubes and brown on all sides until lightly caramelised. This step deepens the flavour and helps lock in the juices before the slow cook.

Stir in the chopped onion and garlic, cooking until softened. Add the tomato paste and stir for one minute to allow its richness to develop. This forms the base of the kebab’s deep sauce.

Add the tomatoes, peppers, carrot, and mushrooms. Sprinkle in paprika, cumin, salt, and pepper. Stir well so that the spices coat every ingredient evenly. Continue to cook for 2–3 minutes.

Pour in the water or light beef stock. Let the mixture simmer gently for 5 minutes. The goal is to allow the flavours to start mingling before transferring to the clay pot.

Spoon the mixture into the clay pot, ensuring the liquid just covers the ingredients. Leave a small gap at the top to prevent overflow during cooking.

Roll the flour and water mixture into a rope and press it around the edge of the lid to create a tight seal. This traditional technique traps steam, ensuring the meat becomes exceptionally tender.

Place the sealed pot on a baking tray and bake in a preheated oven at 180°C for about 1½ hours. The dough seal may darken slightly as it bakes, which is perfectly normal.

Remove the pot from the oven and rest it for 10 minutes. Carefully break the dough seal using a small knife or spoon, then gently lift the lid. Be cautious of escaping steam as the aroma bursts out.

Transfer the kebab into a serving dish or serve directly from the pot for dramatic effect. Garnish with fresh parsley and accompany with rice pilaf or flatbread to soak up the rich sauce.