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.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.