Sac Kavurma

Ingredients for 2 servings:

• 500 g lamb goulash, e.g. from the shoulder
• 4 pointed peppers, green
• 1 large beefsteak tomato(s)
• 1 sprig(s) of thyme
• 50 ml olive oil
• 1 tsp, leveled Pul Biber
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Turkish lamb pan

Wash the lamb and cut into very fine cubes. Cut the pointed peppers into fine rings. Pick the leaves off the thyme. Make a cross-shaped cut in the skin of the tomato, pour boiling water over it, wait a moment, and then peel off the skin. Remove the stem and finely dice the tomato. Heat the oil in a pan. Brown the lamb for about 5 minutes. There should be no liquid left in the pan and the meat should be lightly browned. Add the pointed peppers and roast them. Once the peppers have taken on some color, add the diced tomatoes and braise for another 5-10 minutes, until the tomatoes are soft. Season with salt, pepper, chili flakes, and the thyme leaves. Rice goes very well as a side dish, but baguette or ciabatta also works.