A quick, light skillet dish of diced lamb sautéed in olive oil with long green peppers and red bell pepper. The short cooking time helps keep the meat tender, making it a practical choice for lunch or dinner.
Heat the olive oil in a wide skillet. Sear the diced lamb over high heat for a short time, turning to brown it on all sides.
Add the onion and sauté for a few minutes.
Add the long green peppers and red bell pepper. Cook over medium heat with the lamb until the peppers soften slightly.
Add the salt and black pepper and cook for a few more minutes. Serve hot.
Add the peppers late to preserve their color and freshness. Do not crowd the lamb in the pan; otherwise, it will release its juices and stew instead of searing.
Kesinlikle tekrar yapacağım. Lezzeti gerçekten güzelmiş. Beklediğimden çok daha iyi çıktı.
Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
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