Turkish Pan-Fried Braised Lamb with Peppers and Tomatoes

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Slow-cooked in a heavy pan until fork-tender, this classic Anatolian dish turns humble lamb cubes into a richly caramelized main course scented with sweet peppers and ripe tomatoes. Traditionally served with warm flatbread to soak up every drop of the glossy pan sauce, it is a beloved weeknight supper across Turkey.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 29 gFat
• 12 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 5 gSugar
• 30 gProtein
• 540 mgSodium
• 660 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 40 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the meat

• 1.5 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the vegetable base

• 1 large yellow onion, thinly sliced
• 2 green bell peppers, sliced into strips
• 1 long hot green pepper, sliced (optional)
• 2 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1/4 cup water

For finishing and serving

• 2 tablespoons chopped flat-leaf parsley
• 1 lemon, cut into wedges
• Warm Turkish flatbread or pita, to serve
• Quick-pickled red onions or sumac onions, to serve

Directions

1. Pat the lamb cubes very dry with paper towels so they brown rather than steam during cooking.
2. Heat the butter and olive oil in a wide heavy-bottomed pan or cast-iron skillet over medium-high until the butter foams and just begins to turn golden.
3. Add the lamb in a single layer and sear, turning occasionally, until deeply browned on all sides, about 8 minutes total.
4. Stir in the onion, bell peppers, and optional hot pepper; cook for 6 to 8 minutes until softened and lightly caramelized at the edges.
5. Add the garlic, tomato paste, and paprika; stir for 1 minute until fragrant, then add the grated tomatoes and the water.
6. Bring to a simmer, cover, and reduce the heat to low; braise for 30 minutes, until the lamb is fork-tender.
7. Uncover and simmer for 8 to 10 minutes more, letting the sauce reduce to a glossy coating that clings to each piece of meat.
8. Season with salt and pepper to taste, scatter parsley over the top, and serve hot with warm flatbread, a lemon wedge, and pickled onions for mopping up the sauce.

Cook’s Notes

• Cut the lamb evenly so all pieces cook at the same rate; tougher shoulder cuts work far better than leg for this slow-braised style.
• Traditional kavurma uses rendered tail fat in place of butter for a more pronounced lamb flavor; substitute 2 tablespoons of tail fat if you can find it.
• Rest the meat off the heat for 5 minutes before serving so the juices reabsorb and the sauce tightens naturally.
• A squeeze of lemon at the table brightens the rich sauce and balances the sweetness of the slow-cooked tomatoes.
• Leftovers keep refrigerated for up to 3 days and taste even better the next day once the flavors have had time to meld.

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