Kabab Hosseini (کباب حسینی) — Persian Steamed Lamb Kebab

• 1200 gLamb shoulder, boneless (cut into 4 cm cubes)
• 180 gLamb fat (tail fat) (cut into 2 cm pieces)
• 500 gOnions (sliced into 1 cm rings)
• 240 gGreen bell peppers (seeded, cut into 3 cm squares)
• 600 gTomatoes (cut into thick wedges)
• 40 gUnsalted butter (cut into small cubes)
• 12 gFine salt (about 2 tsp; adjust to taste)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 120 mlWater (only if needed to prevent scorching during the first 30 minutes)

Instructions

1. 1

   Trim the lamb shoulder of excess surface fat and silver skin, then cut into 4 cm cubes for even steaming. Pat dry well. In a bowl, toss lamb with the salt and black pepper for 2 minutes until evenly coated. Rest at room temperature for 20 minutes while you prep the vegetables.

2. 2

   Prepare a heavy pot with a tight-fitting lid (Dutch oven works best). Arrange half the onion rings across the bottom to create a protective bed. Scatter half the lamb fat pieces over the onions. This layer helps prevent sticking and builds the signature rich aroma during slow steaming.

3. 3

   Layer the seasoned lamb cubes evenly over the onion-and-fat base. Top with the remaining onion rings, then add the green bell peppers and finally the tomato wedges. Dot the surface with the butter cubes. Do not stir; keeping layers intact encourages gentle steaming in the vegetables’ juices.

4. 4

   Set the pot over medium heat for 8–10 minutes until you hear faint sizzling and see a little steam at the lid edges. Immediately reduce to low heat. If the pot seems dry in the first 15 minutes (no steam sounds), add up to 120 ml water around the edges, not on top.

5. 5

   Cover tightly and cook on the lowest possible heat for 2 hours, maintaining a steady, quiet simmer (no aggressive bubbling). Check once at 60 minutes: lift the lid briefly, and if the bottom looks dry, add 30–60 ml water. Replace lid quickly to keep steam trapped.

6. 6

   After 2 hours, the lamb should be very tender. Continue cooking uncovered for 10–20 minutes over medium-low heat to reduce the juices into a glossy, lightly thickened sauce that clings to the meat. Gently fold once or twice to coat, avoiding breaking the tomatoes completely.

7. 7

   Rest the kebab off the heat, covered, for 10 minutes so the juices redistribute. Taste the sauce and adjust with up to 2 g more salt if needed. Serve hot, spooning the reduced cooking juices over the lamb, onions, peppers, and tomatoes for maximum flavor.