Sac kavurma is made by quickly searing diced meat with peppers, tomatoes, and onion over high heat on a wide metal griddle. A classic dish at rural weddings and gatherings, it can also be made in a skillet on a home stove.
Cook the lamb in oil over high heat for 10 minutes, until browned on all sides.
Add the onion and pepper and cook for 6 minutes.
Add the tomato, garlic, and Turkish red pepper flakes. Continue cooking over high heat for another 6–8 minutes, until the tomato is tender. Season with salt.
Serve hot.
Store in a sealed container in the refrigerator for 2 days or in the freezer for 1 month.
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