Place the peeled and diced tomatoes on the bottom of the cooking vessel, i.e. a casserole dish or an aluminium pan. Cover with the cleaned and cut long green peppers. Place the cubed lamb on the peppers. Add the finely chopped tail fat – an indispensable ingredient of Nevşehir Tava – and the whole peeled garlic cloves, to the lamb meat. Season the Nevşehir Tava and cook for 1.5 hours in a preheated oven at 240oC/480oF, or if possible, over a wood fire in the neighbourhood furnace.