Spicy Lamb Terbelye with Peppers
60% автентично · Bulgarian Fusion
A creative twist on terbelye, using lamb instead of beef and incorporating a variety of spicy peppers for a bolder flavor profile.
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Съставки
- Lamb shoulder, cubed700g
- Onions, chopped2 medium
- Garlic, minced3 cloves
- Mixed chili peppers (e.g., jalapeno, serrano), sliced2-3
- Tomatoes, diced400g can
- Tomato paste1 tbsp
- Lamb or beef broth400ml
- Smoked paprika1 tsp
- Cayenne pepper1/4 tsp (or to taste)
- Coriander powder1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped (for garnish)2 tbsp
Стъпки
- 1
Heat vegetable oil in a Dutch oven over medium-high heat. Brown the lamb cubes. Remove and set aside.
- 2
Add onions and sliced chili peppers to the pot, sauté until softened.
- 3
Add garlic and cook for 1 minute.
- 4
Stir in tomato paste, smoked paprika, cayenne pepper, and coriander powder. Cook for 1 minute.
- 5
Return lamb to the pot. Add diced tomatoes and broth. Season with salt and black pepper.
- 6
Bring to a boil, then reduce heat, cover, and simmer for 2-2.5 hours, or until lamb is tender. Stir occasionally.
- 7
Adjust seasoning. Serve hot, garnished with fresh cilantro.
