Sac Kavurma comes from Turkish cuisine, it's fried lamb with peppers, tomatoes and garlic, where "sac" meaning "iron plate", which is the basis of this dish, and what gives it intense smoky flavour: originally lamb is cooked with onions on a searing hot iron plate and served in the same pan at the table. To achieve a similar flavour at home, one can use wok that is heated until smoking before adding the lamb.
The recipe is adapted from Turkish Delights by John Gregory-Smith.
Ingredients:
600 g lamb fillet steak, thinly sliced
2 onions, chopped
2 Turkish green peppers (thickly sliced)
3-4 garlic cloves, thinly sliced
2 tomatoes, chopped
1 tbsp tomato puree
1 1/2 tsp Turkish pepper flakes (chilli flakes will work fine too)
1 tsp black pepper
1/2 tsp dried thyme
100 ml boiling water
fresh parsley for garnishing
1 tbsp butter (optional)
season to taste
Method:
Heat a large wok over a high heat until smoking hot. Add 2-3 tbsp oil and lamb and stir-fry for 2-3 minutes to sear the meat. Transfer to a plate.
Add the onions to the same wok and stir-fry for a further 2-3 minutes until golden.
Add the garlic, continue to stir-fry for 2-3 minutes, then return the meat to the wok and tip in the peppers and tomatoes.
Stir-fry for 1-2 minutes until the peppers are soft and the tomatoes start to break down.
Add the tomato puree, Turkish pepper flakes (or chilli flakes), black pepper, thyme and a good pinch of salt.
Pour in the boiling water, mix everything together thoroughly and remove from the heat.
Add the butter and parsley.
Mix together, serve immediately and enjoy!
Bon Appetit!
