Sac Kavurma

Ingredients

• 700 glamb cubes
• 2peppers
• 1onion
• 2 tbspbutter
• 1 tsppul biber
• to tastefine sea salt and black pepper

Method

1. Begin by taking 700 g of lamb cubes and season them generously with fine sea salt and freshly ground black pepper. Add 1 tsp of pul biber to the meat, ensuring each piece is well-coated. This step infuses the lamb with flavor and prepares it for browning.
2. Heat a large, heavy-bottomed skillet or a traditional sac over medium-high heat. Add 2 tbsp of butter and let it melt completely, swirling it around to coat the pan. Once the butter is sizzling, add the seasoned lamb cubes in a single layer, ensuring not to overcrowd the pan. Brown the lamb on all sides until each piece develops a deep, rich color. This caramelization is key to building flavor.
3. While the lamb is browning, prepare the vegetables. Slice 2 peppers and 1 onion into thin strips. Once the lamb is browned, remove it from the pan and set it aside temporarily.
4. In the same pan, add the sliced onions and peppers. Sauté them in the remaining butter and lamb drippings over medium heat until the onions become translucent and the peppers soften. This should take about 5-7 minutes, and the vegetables should be tender but not mushy.
5. Return the browned lamb cubes to the pan with the sautéed vegetables. Stir everything together to combine the flavors. Lower the heat to medium-low and cover the pan. Allow the mixture to cook gently, stirring occasionally, until the lamb is tender and the flavors meld together. The lamb should be easy to cut with a fork and the vegetables should be fully integrated into the dish.
6. Taste the Sac Kavurma for seasoning, adding more salt or black pepper if needed. The dish should be savory with a hint of heat from the pul biber. Serve immediately, accompanied by rice, fresh bread, or a simple salad, inviting everyone to share this hearty and flavorful meal.