~350 g lamb, cut in small pieces
1 tbsp butter
1 medium size onion, cut in small pieces
2 medium size tomatoes, peeled, cut in small pieces
1 cubanelle pepper, cut in small pieces
Parsley, cut in small pieces
Start to cook the lamb and onion with butter. The cooking process is supposed to be in a sheet pan but since I do not have it, I used a Chinese pan (wok). Stir the beef constantly at medium-high heat, when the colours turn to light brown, stop stirring. Continue to cook the lamb cubes with their own juice. When there is no more juice left in the wok, add the rest of the ingredients. Turn the heat off when the peppers and tomatoes are tender.
Sprinkle some parsley all over the top. Serve while still hot with Turkish Pide by the side.
Labels: Lamb- Beef -Veal