Turkish · Dinner
Istanbul Lamb Sauté with Vegetables
Kuzu Sote
Istanbul lamb saute with capsicum, mushroom, onion, and tomato sauteed in butter and oil, finished with pul biber and parsley, served over rice pilaf with bread alongside to mop the sauce.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
748Calories
42gProtein
32gFat
68gCarbs
8gSugar
6gFiber
1240mgSodium
102mgChol
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Instructions
1
Prep
Pat lamb dry, season with half the salt and pepper. Dice onions and bell peppers, halve mushrooms, mince garlic, grate tomatoes and discard skin, chop parsley. Measure rice, stock, water, and remaining spices.
2
Sear
Heat butter and olive oil in a wide skillet over medium-high for 1 minute until foaming. Working in batches if needed to avoid crowding, sear lamb in a single layer 5–6 minutes, turning, until both sides are deeply browned. Transfer to a plate.
3
Saute
In the same pan over medium, cook onions 3 minutes until translucent. Add bell peppers and mushrooms, cook 4 minutes until softened. Stir in garlic 30 seconds until fragrant.
4
Build
Stir tomato paste, pul biber, cumin, oregano, and remaining salt over medium 1 minute until darkened. Return lamb, add grated tomatoes and stock, simmer over low 8–10 minutes until sauce coats a spoon.
5
Simmer
While sote simmers, cook rice with butter and water in a separate pot over low heat 12–13 minutes until tender and liquid is absorbed.
6
Plate
Spoon rice onto warm plates, ladle sote over rice, scatter parsley, finish with lemon juice. Serve with flatbread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 2 medium green bell peppers
- 200g (7.1 oz) chestnut mushrooms
- 300g (10.6 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 50g (1.8 oz) unsalted butter
- 20ml (4 tsp) extra-virgin olive oil
- 240ml (1 cup) hot beef stock
- 140g (5 oz) basmati rice
- 360ml (1 1/2 cups) hot water
- 20g (small handful) flat-leaf parsley
- 2 tsp fresh lemon juice
- 2 flatbreads