LAMB AND RED PEPPER GUVEC

50 MINS

SERVES 4

This is cooked in a wok, like a stir-fry, but is more ariffon sac kavurma. The meat should still have a little bite to it.

– 2 tbsp olive oil

– 600g lamb leg, off the bone, trimmed and cut into 1-2cm pieces

– 1 red pepper, deseeded and thinly sliced

– 1 red onion, thinly sliced

– 3 tomatoes, finely chopped

– 2 tbsp tomato purée

– 1 tsp Aleppo pepper (Turkish pepper flakes)

– ½ tsp ground cumin

– juice of ½ lemon

– 30g feta

– 1 handful of coriander leaves

– 5-6 mild pickled chillies, finely sliced, to serve

Heat a tablespoon of the oil in a large wok over a high heat. Add the lamb and leave to sear for one minute. This helps maintain the heat in the wok and get the colour going. Then stir-fry for 2-3 minutes to brown the meat all over. Remove from the pan and set to one side.

Reheat the wok over a high heat and pour in the remaining oil. Add the pepper and stir-fry for two minutes until it starts to soften, then add the onion. Continue to stir-fry for 2-3 minutes until the vegetables are a little charred and nearly cooked through.

Return the lamb to the pan, along with any resting juices, and add the tomatoes, tomato purée, Aleppo pepper, cumin, lemon juice, a quarter of a teaspoon of coarsely ground black pepper and a pinch of salt. Stir-fry for 1-2 minutes until the tomatoes start to break down.

Pour 100ml just-boiled water into the wok and mix together really well.

Bring to the boil then reduce the heat to medium-low and simmer, stirring occasionally, for 25-30 minutes, or until the lamb is cooked through and the sauce is lovely and thick. Turn off the heat and leave to rest for five minutes.

Crumble the feta into the pan and gently fold in. Scatter over the coriander and pickled chillies, and serve immediately.