Turkish Sauté Pan Meat

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A traditional Turkish dish named for the convex metal saç pan used over open fire, this quick sauté combines tender cubes of lamb with sweet peppers, ripe tomatoes, and warm spices. It is finished fast over high heat so the meat browns deeply while the vegetables stay fresh and lightly saucy. Serve it with rice pilaf or warm flatbread for an authentic Anatolian supper.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 4 gSugar
• 38 gProtein
• 620 mgSodium
• 720 mgPotassium
• 45 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the meat and marinade

• 1.5 lb boneless lamb shoulder, cut into 1/2-inch cubes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet paprika

For the sauté

• 1 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced lengthwise
• 2 green bell peppers, stemmed and sliced into strips
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 2 medium ripe tomatoes, diced (about 1 cup)
• 1 tsp ground sumac
• 2 tbsp chopped flat-leaf parsley

Directions

1. Pat the lamb cubes very dry with paper towels, then toss with the salt, black pepper, and paprika; let them rest at room temperature for 10 minutes.
2. Heat the butter and olive oil in a large heavy skillet over high heat until just smoking. Add half the lamb in a single layer and sear, turning only once, until deeply browned on all sides, about 3 minutes; transfer to a plate and repeat with the remaining lamb.
3. Reduce the heat to medium-high and add the onion and bell peppers to the same skillet. Sauté, stirring occasionally, until softened and lightly charred at the edges, about 5 minutes.
4. Stir in the garlic and tomato paste and cook for 30 seconds until fragrant and brick-red, scraping up the browned bits from the pan.
5. Return the seared lamb along with any accumulated juices to the skillet, add the diced tomatoes and sumac, and toss to combine.
6. Cook, stirring frequently, until the tomatoes break down into a light sauce that coats the meat and the lamb is just cooked through but still juicy, about 5 minutes.
7. Taste and adjust the salt, then remove from the heat and sprinkle with the chopped parsley. Let the skillet rest off the heat for 2 minutes so the juices settle.
8. Serve hot directly from the pan, with rice pilaf, bulgur, or warm flatbread on the side.

Cook’s Notes

• A traditional saç is convex and shallow, but a wide cast-iron or heavy stainless skillet gives the same high-heat sear; avoid nonstick since it cannot brown the meat properly.
• Always sear the lamb in batches. Crowding the pan will steam the meat instead of browning it, robbing the dish of its signature crust.
• Sumac adds the bright tangy note typical of Anatolian cooking; if unavailable, a small squeeze of lemon at the end is a fine substitute.
• Choose a well-marbled cut such as lamb shoulder for juicy results; lean cuts like leg can turn dry under the high heat.
• Leftover sautéed meat is excellent folded into a flatbread wrap with a little yogurt and pickled peppers the next day.

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