Main Course
Lamb Sac Kavurma
Small cubes of lamb seared over high heat with peppers, tomato and butter: a 30-minute classic.
- Gluten-free
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
How many servings?
- 500 g diced lamb
- 1 onion
- 3 green pepper
- 2 tomato
- 2 tbsp butter
- 1 tsp salt
- 1 pinch black pepper
- 1 tsp red pepper flakes
Method
- Cut the lamb into small cubes, preferably using a tender cut from the leg for quick cooking. Thinly slice the onion, cut the peppers into rings and dice the tomatoes.
- Melt the butter in a wide pan over medium-high heat. Add the lamb and cook for about 10–12 minutes, stirring occasionally, until lightly browned and most of the released liquid has evaporated.
- Add the onion and peppers for 4 minutes, then the tomatoes for 3 minutes.
- Season with salt, pepper and pepper flakes and serve hot from the pan.