Lamb Sac Kavurma

Sizzling Turkish lamb shoulder and leg seared in butter on a sac griddle with onion, pepper and tomato. Served straight from the pan; a high-protein main course.

Ingredients

• 400 g lamb shoulder, cut into cubes
• 400 g leg of lamb, cut into cubes
• 60 g butter
• 200 g (2 medium) onions
• 150 g green peppers
• 250 g (2 medium) tomatoes
• 10 g (3 cloves) garlic
• 10 g (2 tsp) salt
• 2 g black pepper
• 4 g (1 tsp) red pepper flakes
• 2 g (1 tsp) dried thyme

Instructions

1. 1

   Cut the lamb shoulder and leg into 2 cm cubes and pat dry with paper towels. Slice the onions into half-moons and the peppers into rings, finely chop the garlic and dice the tomatoes.

2. 2

   Heat a sac griddle or large cast-iron skillet over high heat until very hot, melt half of the butter and add the meat.

3. 3

   Cook the meat for 15-20 minutes, stirring, until it releases its juices, the liquid evaporates and the edges brown.

4. 4

   Add the remaining butter, the onions and peppers and cook for 5-6 minutes until the onions soften and lightly brown. Add the garlic and cook for 1 minute.

5. 5

   Add the tomatoes and cook over medium heat for 5 minutes until their juice has mostly evaporated.

6. 6

   Sprinkle with the salt, black pepper, red pepper flakes and thyme, stir for 1 minute and serve right away in the pan or on warmed plates.

Nutrition

Per serving