My baba's lamb kebab

My baba's lamb kebab

Kuzu kavurmasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

One of my earliest memories of growing up in Turkey is of my Baba making a massive fire and putting our ‘sac’ over the flames. A sac is a large circular cast-iron pan, like a wok. Usually, women make flatbread on the up-ended curved top of it, but my father turned it upside down. He would pour a little olive oil in it, then add some diced lamb, chopped tomatoes, green chillies and sea salt and freshly ground black pepper. He would stir and stir, while we waited with chunks of bread in our hands. It is the only time we saw our father cook. I was so proud of him. Here is the dish he used to cook for us.

Ingredients

Quantity Ingredient
125ml olive oil
1 large onion, diced
1kg lamb backstraps or loin fillets, chopped into bite-sized pieces
500g tomatoes, chopped
250g green chillies, chopped, see note

Method

  1. Heat the oil in a wok, or in a sac if you happen to have one. Add the onion and stir constantly over high heat for a few minutes. Now add the lamb and cook, stirring, for a further 5 minutes.
  2. Add the tomato and chilli and season with sea salt and freshly ground black pepper. Cook, stirring, for a final 5 minutes.
  3. Serve hot, with crusty bread.

Note

  • Turkish chillies are typically long, pale green chillies (known in Turkey as biber, or pepper). They are usually sweet, but can also be hot. Turks love them for breakfast, lunch and dinner. If you can’t find Turkish biber, just use long green chillies.
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