Turkish cuisine · Meat & Kebab

Sizzling Griddle Lamb

Cubes of meat with peppers, tomatoes and garlic seared over full heat in an iron pan.

Ingredients · for 4 servings

• 700 g lamb
• 3 green long peppers
• 4 tomatoes
• 1 onion
• 4 garlic cloves
• 3 tbsp clarified butter
• 1 tsp Aleppo pepper
• 1 tsp oregano
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Cut the lamb into small, roughly 2 cm cubes and pat thoroughly dry with paper towels; cut the peppers into rings, the onion into half-rings, dice the tomatoes and crush the garlic.
2. Heat an iron pan or griddle without fat until very hot, until a drop of water sizzles off instantly, then add the clarified butter.
3. Add the meat in a single layer and fry over full heat for 5–6 min. without stirring, until the underside is deeply browned; only then turn and fry for a further 4 min.
4. Add the garlic and onion, fry for 2 min., then add the pepper rings and fry for 3–4 min. until they blister but still have bite.
5. Fold in the tomatoes, season with Aleppo pepper, oregano, salt and pepper and braise uncovered for 6–8 min. until the tomatoes have broken down and only a short, glossy sauce remains in the fat.
6. Sprinkle with chopped parsley and bring straight to the table in the hot pan with flatbread.