250g lamb, cut in cubes or lamb kavurma
1 tbsp butter
1 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur because the taste is better:)
2 cups ayran (Turkish yogurt drink), at room temperature
2-3 tbsp dill, chopped
Hot Tomato Butter Sauce:
2 tbsp butter
1 tbsp tomato or red pepper paste + 1-2 tbsp water
Red pepper flakes
If you don't have kavurma (cooked lamb meat); cook the lamb cubes with their own juice. Then add 1 cup of hot water. Cook at medium-low heat until the lamb cubes are tender.
Then, add the bulgur, ayran, butter, salt and pepper, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. sprinkle with dill, lightly stir.
Heat up the butter in a small pan and add the tomato paste and pepper flakes. When it starts to ́bubble, turn the heat off. Drizzle over the dish. Serve after sprinkling with mint, if desired. Serve immediately.
Makes 2 servings.