A light and practical pan dish made by quickly sautéing cubed lamb with Çarliston and red peppers in olive oil. The short cooking time keeps the meat tender, making it suitable for everyday lunch and dinner tables.
Heat the olive oil in a wide pan and quickly sear the diced lamb over high heat until browned on all sides.
Add the onion and sauté for a few minutes.
Add the Çarliston and red peppers and cook over medium heat with the meat until the peppers soften slightly.
Add salt and black pepper and cook for a few more minutes, then serve hot.
Important: Adding the peppers late preserves both their color and freshness. Caution: Don't crowd the cubed meat in the pan, otherwise it releases its juices and has a boiling effect.
If you bring the meat to room temperature before cooking, there's no sudden temperature drop when it hits the pan and it sears better.
Admin DadaGastro · verified in test kitchenKesinlikle tekrar yapacağım. Lezzeti gerçekten güzelmiş. Beklediğimden çok daha iyi çıktı.
Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir?
Buzdolabında 2-3 gün rahatlıkla dayanır.
Fırın yerine tencerede yapmak mümkün mü?
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.