Ingredients
Meat and Oil
- 3 tablespoons olive oil
- 700 g lamb, diced
Vegetables
- 1 large onion, roughly chopped
- 3 medium peppers (Turkish peppers or 1 bell pepper), chopped
- 1 medium red pepper (Romano pepper), chopped
- 2 large tomatoes, chopped
Spices
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- 1 teaspoon oregano
Instructions
- Heat the pan: Heat a large thin-bottomed pan such as a saç, wok, or cast iron pan over high heat to prepare for cooking the lamb.
- Cook the lamb: Add the olive oil and diced lamb to the hot pan. Cook over high heat, stirring occasionally for 7-8 minutes to allow the meat to release its juices and then absorb most of it for tender, flavorful lamb.
- Add the onions: Reduce heat to medium and add the roughly chopped onion. Continue cooking for 8-10 minutes, stirring occasionally, until the meat becomes tender. Add extra oil at this stage if the lamb lacks sufficient fat.
- Cook the peppers and tomatoes: Stir in the chopped peppers and tomatoes and cook for 5 minutes. Be careful not to overcook; the vegetables should remain slightly firm.
- Season and finish: Add salt, black pepper, cumin, and oregano. Stir well to combine and cook for an additional 2 minutes so the spices infuse the dish. Serve hot.
Notes
- Use a thin-bottomed pan like a saç or wok, or a cast iron pan for best results.
- If your lamb is very lean, add a little extra olive oil when adding the onions to prevent sticking and improve flavor.
- Do not overcook the peppers and tomatoes to maintain a pleasant texture.
- Serve Sac Kavurma immediately for best flavor and texture.
- This recipe pairs well with rice or flatbread.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Turkish
