One pot Lamb Winter

Orman kebab

Name: Orman kebab
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: 4
Cuisine: Turkish
Ingredients: 700 g Diced lamb shoulder; 30 g Butter; 1 pcs Onion; 20 g Tomato paste; 600 ml Hot water; 2 pcs Carrots; 2 pcs Potatoes; 200 g Peas; 9 g Salt; 2 g Black pepper; 2 g Thyme

It is called a kebab but never sees a grill: lamb braised slowly with peas, carrots and potatoes in a pot at around 90 °C. Sear first, then a low flame.

Meat dishes · Turkish · One pot · Freezes well

140 minTime

655Kcal / serving

2621Total kcal

Preparation: 20 min
Cooking: 110 min
Resting: 10 min
Difficulty: Needs attention
Cost: Dear
Season: Autumn, Winter, Spring

Where this dish comes from

In the Ottoman palace kitchen "kebab" meant any way of cooking meat in pieces, not only grilling; tas kebabı and orman kebabı are traces of that wider sense. That is why this one sits with the meat dishes rather than the grill.

Method

Before the heat goes on

Pat the meat dry.
Cut the vegetables into 2 cm cubes.

You will need: A heavy-based pot

Sear the lamb in the butter over high heat, in two batches, for eight minutes.

Look for Deep brown on every side.

Why Maillard begins above 140 °C; a crowded pot stays at 100 °C and the meat boils.

If it went wrong

If it has released water, wait until it evaporates: the sear comes, if late.

Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

Frying dynamics Surface water is flashing to steam and pushing outward — that is the shield keeping the oil out. no way back
Add the onion for five minutes and the paste for two, then the hot water and pepper; cover and cook on a low flame for 70 minutes.

Look for An occasional bubble at the surface, no rolling boil.

Why The collagen in shoulder turns to gelatin over hours above 80 °C. A bare shiver rather than a boil, around 90 °C, does that without clenching the fibres.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back
Add the carrots and potatoes for 25 minutes, then the peas, salt and thyme for ten more.

Look for The meat parts with a fork, the potatoes soft but whole.

Why The vegetables need far less time than the meat and would fall apart from the start. Peas keep their colour at ten minutes.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

Salt · 0.42% Low. Everything reads flat and nothing steps forward.
Take off the heat and rest ten minutes with the lid on.

Look for The sauce lightly coats a spoon.

Why As it rests, the gelatin thickens the liquid slightly.

Starch gelatinised The granules soaked up water, swelled and burst into a network. It has thickened, and it will firm further as it cools. no way back

Salt · 0.42% Low. Everything reads flat and nothing steps forward.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 210 °C · 130 minutes · engine 1.0.0 · confidence low

Servings

4

Ingredients

700 g Diced lamb shoulder
30 g Butter
1 pcs Onion
20 g Tomato paste
600 ml Hot water
2 pcs Carrots
2 pcs Potatoes
200 g Peas
9 g Salt
2 g Black pepper
2 g Thyme

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete Someone living with diabetes

The 1 rules we hold for this group did not fire for this dish. That does not mean the dish is suitable for them; it means those particular rules did not apply.

Not about the dish — about the person

Salt in a day

5 g

Ages 2 to 15 Context established

No separate figure is given for a child: the adult value is adjusted downward by the child’s energy requirement. So for a small child the limit is well below 5 g and moves with age — printing one number would invent a precision the source does not offer. Under one year, and 6-24 months, fall outside this recommendation altogether; added salt is not on the table at that age in any case.

World Health Organization, Salt reduction

Free sugars

10%

Strong recommendation — adults and children Context established

The same share for adults and for children. Ten per cent of a 2000-calorie day is roughly 50 g of sugar, and a single can of a fizzy drink is more than half of it. The risk of weight gain, obesity and tooth decay rises above this line.

World Health Organization, Information note about intake of sugars recommended in the WHO guideline for adults and children, 2015

5%

Conditional recommendation Context established

This one carries a different strength, and the difference is written down on purpose: 10% is a strong recommendation, 5% is conditional. That is WHO’s own distinction, and putting the two in one sentence would say the evidence behind them is equally strong.

World Health Organization, Information note about intake of sugars recommended in the WHO guideline for adults and children, 2015

Protein in a day

0.83–1.31 g/kg

Infants, children and adolescents Context established

Per kilogram the need is higher in a child than an adult, because growth wants protein too. There is no single number: it runs between 0.83 and 1.31 g by age. Which age takes which figure is not written here, because writing it without reading the table would be inventing it.

European Food Safety Authority, Dietary Reference Values for protein, 2012

The infant feeding calendar

5 years

Shapes that are a choking risk Context established

Whole nuts are not given below five years old — the reason is choking, not allergy. The same logic covers anything round and firm: quarter a grape lengthways, cut sausage along its length rather than across. The nut itself is not the problem; ground or as a butter it is fine from around six months. What changes is the shape, not the ingredient.

NHS, Foods to avoid giving babies and young children

What is done, and what is not: The salt and sugar thresholds are quoted in WHO's own words; not even WHO gives a gram figure specific to a child, only that the adult value is adjusted down by energy requirement. The approach to portions, fussy eating and texture is on the page; this child's growth curve, and any allergy they have, cannot be.

This choice is not stored anywhere.

Diets

Gluten-free Suitable if the label checks out Carries a risk of wheat contact during processing; the packet has to say gluten free.
Vegan Not suitable Lamb, Butter
Vegetarian Not suitable Lamb
Lactose-free Suitable as it is
Diabetes-friendly It depends Quickly digested starch. Cooling it builds resistant starch, and fat, protein, fibre or acid alongside it flattens the curve.

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

655.3 kcal
34.9 g Protein
28.8 g Carbohydrate
44.3 g Fat
6.7 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

Vitamins and minerals · per serving

Vitamins

Vitamin A 367 µg · 46%
Vitamin D 0 µg · 0% ~
Vitamin E 1.2 mg · 10%
Vitamin K 23.7 µg · 32% ~
Vitamin C 40.7 mg · 51%
B1 (thiamin) 0.45 mg · 41%
B2 (riboflavin) 0.52 mg · 37%
B3 (niacin) 13.1 mg · 82%
B5 (pantothenic acid) 1.6 mg · 27%
Vitamin B6 0.65 mg · 46%
Folate 91.1 µg · 46%
Vitamin B12 4.2 µg · 168%

Minerals

Potassium 1,077 mg · 54%
Calcium 81.5 mg · 10%
Phosphorus 407 mg · 58%
Magnesium 86.2 mg · 23%
Iron 4.7 mg · 33%
Zinc 6.9 mg · 69%
Copper 0.43 mg · 43%
Manganese 0.56 mg · 28%
Selenium 36.5 µg · 66%
Sodium 1,015 mg · 42%

% of daily need for:

Percentages are shares of the reference values printed on food labels (Turkish Food Codex labelling regulation, Annex 13 (identical to EU Regulation 1169/2011, Annex XIII)), not a personal requirement. For sodium the reference is a ceiling. Computed from raw ingredients; cooking lowers some vitamins. "~": not measured in some of the ingredients.

USDA FoodData Central SR Legacy · ANSES Ciqual 2025 · CoFID 2021 · Swiss FCDB 7.1

composition figures unsourced · held in the system

Nutri-Score

Not enough data. Nutri-Score needs its inputs for at least 90% of the weight; short here: Sugars. Left blank rather than guessed.

After the heat goes off

Serving

With rice or bread.

Keeping · 3 days

Three days in the fridge; better the next day.

Cooling and reheating

On a low flame until it comes back to a simmer.

Freezes

Three months without the potatoes, which turn mealy frozen.

What is left

With its sauce over pasta or rice.

For a child

From ten months, with the meat mashed. Lift a baby’s share out before the salt.

Where to go from here

Boiling & poaching The method this recipe rests on
Lamb What it does in heat, water and acid
Potato What it does in heat, water and acid
Green peas What it does in heat, water and acid
Taş kebabı Similar method, or something that sits on the same table
Lamb and pea stew Similar method, or something that sits on the same table
Pottery kebab Similar method, or something that sits on the same table
One pot Other recipes that answer the same need
Freezes well Other recipes that answer the same need

Taste profile

What it tastes like

No axis sits clearly above the average: a balanced recipe.

Sweet 18
Salty 7
Sour 5
Bitter 13
Umami 21
Heat 4
Richness 19
Aroma 29

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity