Sac Kavurma Turkish Lamb Saute Recipe

I gotta say, when I whip up this lamb stew with tender cubes, crisp onions, and a burst of peppers all mingling in a rich tomato and garlic sauce, its like I’m letting my culinary side get messy and magic all at once while keeping it real and super flavorful.

I love making Sac Kavurma Turkish Lamb Saute because it uses protein rich lamb shoulder with onions, green bell peppers, tomatoes and garlic all cooked in butter. I think the red paprika give a warm punch while salt and pepper season the dish perfectly, adding balanced flavors to this hearty meal.

Ingredients

• Rich in protein and flavor; tender lamb chunks add hearty, savory depth to the dish.
• Onions provide natural sweetness and fiber, giving a soft texture when they’re cooked.
• Green bell peppers are lightly crunchy and vitamin-packed, introducing a subtle bitterness and fresh taste contrast.
• Juicy tomatoes are naturally acidic, balancing flavors with a tangy, vibrant color.
• Garlic is aromatic and powerful, enhancing overall flavor with a subtle heat and health benefits.
• Butter adds a smooth texture and rich taste, helping to meld all ingredients well.
• Red paprika powder is a vibrant spice that adds a smoky depth and mild heat to the mix.
• Chili flakes bring extra kick; they are optional yet tantalising, brightening the dish nicely.

Ingredient Quantities

• 1 kg lamb shoulder, cut into cubes
• 2 medium onions, thinly sliced
• 2 green bell peppers, roughly chopped
• 2 ripe tomatoes, diced (seeds removed if ya like)
• 4 garlic cloves, minced
• 2 tbsp butter (or olive oil if ya prefer)
• 2 tsp red paprika powder
• Salt and ground black pepper, to taste
• A splash of water (about 1/2 cup) to help if needed
• Optional: 1/4 tsp chili flakes for extra heat and a handful of chopped parsley to garnish

How to Make this

1. Cut your lamb shoulder into cubes and season them with salt, ground black pepper and red paprika powder.

2. Heat 2 tbsp butter (or olive oil if ya prefer) in a large, heavy pot over medium-high heat.

3. Once the butter is melted, add your lamb cubes and cook them until they’re well browned on all sides.

4. Lower the heat a bit and toss in the 2 sliced onions and 2 roughly chopped green bell peppers. Cook until the onions start to get soft.

5. Stir in the 4 minced garlic cloves and let them cook for about a minute.

6. Add the 2 diced tomatoes (seeds removed if ya like) to the mix.

7. If you like a bit of heat, sprinkle in 1/4 tsp chili flakes.

8. Pour in a splash of water, roughly 1/2 cup, to help create a bit of sauce and prevent sticking.

9. Lower the heat even more and let everything simmer until the lamb is tender, stirring occasionally for about 30 minutes.

10. Taste and adjust the salt and pepper if needed, then sprinkle a handful of chopped parsley on top before serving. Enjoy!

Equipment Needed

1. Chef’s knife – For chopping the lamb, onions, bell peppers, tomatoes and mincing the garlic
2. Cutting board – To safely cut and prep all the ingredients
3. Large heavy pot – Like a Dutch oven, needed for browning the meat and then simmering the dish
4. Stirring spoon – A wooden spoon works well to mix everything and scrape off any bits
5. Measuring spoons – To accurately measure paprika, garlic and chili flakes as per recipe needs

FAQ

• Q: Can I use another cut of lamb instead of shoulder?
  
  A: Yeah, you could try lamb leg or even stew meat, but the flavor and texture might change a bit.
• Q: How long should I cook the lamb for the best tender result?
  
  A: I usually cook it for about 1 to 1.5 hours on low heat until the lamb gets really tender.
• Q: Can I use olive oil instead of butter?
  
  A: For sure, olive oil works just fine if you prefer it over butter.
• Q: Is it okay to add chili flakes if I like extra heat?
  
  A: Yeah you can, just add that optional 1/4 tsp to give it a little kick.
• Q: What should I do if the dish looks too dry while it cooks?
  
  A: If it seems dry, just add a small splash of water (around 1/2 cup) to get the right consistency.

Sac Kavurma Turkish Lamb Saute Recipe Substitutions and Variations

• Lamb Shoulder: If you can’t find lamb shoulder, use lamb leg meat cut into cubes instead or you could even try beef stewing meat for a different twist
• Butter: No butter on hand? You can use olive oil, or even a little ghee if you’re looking for a richer flavor
• Green Bell Peppers: If green peppers aren’t available, red or yellow bell peppers work well and bring a slightly sweeter taste
• Tomatoes: When fresh tomatoes are out of season, canned diced tomatoes (drained a bit) make a good substitute
• Chili Flakes: If you dont have chili flakes, a pinch of cayenne pepper can do the trick for that extra kick

Pro Tips

Alright, here’s a not-so-perfect version of the recipe along with some pro tips to take it up a notch:

So first off, grab your 1 kg lamb shoulder and cut it into cubes. Season them with salt, ground black pepper and a good sprinkle of red paprika powder. Get a heavy pot and heat up 2 tbsp of butter (or olive oil if you’d rather) on medium-high heat so the butter melts and starts sizzling. Once that’s good, toss your lamb cubes in and cook em until they’re nicely browned on all sides – that browning really locks in the flavor!

Now lower the heat a bit and add in the 2 sliced onions and the 2 roughly chopped green bell peppers. Let them cook until the onions start getting soft and a little caramelized. Then throw in 4 minced garlic cloves and let them cook for about a minute. Add 2 diced tomatoes (you can remove the seeds if you dont want them) and if you are into some extra heat, add that optional 1/4 tsp chili flakes. Pour in about 1/2 cup of water to help get some sauce going and prevent sticking. Lower the heat again and let everything simmer for about 30 minutes, stirring every now and again, until the lamb is tender. Do a taste check and adjust salt and pepper if needed. Finally, just sprinkle a handful of chopped parsley all over it before serving. Enjoy!

Pro Tips:
1. For extra flavor, make sure you get the lamb good and browned – it helps seal in all the juices.
2. If you want a thicker sauce, let the mixture simmer for a few extra minutes or let the water reduce a bit more.
3. Don’t rush the simmering step – letting it cook slowly really brings all the flavors together.
4. Feel free to add a squeeze of lemon juice right at the end if you like a little tang in your dish.