Sahanda Pirzola - Turkish Lamb and Tomatoes

     Y'all!!! It's Eat the World time again and I am so excited for this one. I bought a book and it had so many delicious looking recipes. I always serve lamb for Easter, but that is where tradition ends for me. Usually, it's Rogan Josh with rice, broccoli salad, deviled eggs, and key lime pie. And in fact, we did have that, but with family that was in town the weekend before. So on Easter, we had to go with something else, and this recipe won. 

     Check out all the wonderful Turkish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Magical Ingredients: Kumpir - Turkish Style Baked Potatoes 
• Amy’s Cooking Adventures: Turkish Simit Bread 
• A Day in the Life on the Farm: Pide Ekmek 
• Pandemonium Noshery: Sahanda Pirzola - Turkish Lamb and Tomatoes 
• Sneha’s Recipe: Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce 
• Kitchen Frau: Çilbir (Turkish Eggs in Garlic Yogurt) 
• Culinary Adventures with Camilla: Ekşili Balık – A Lemony Turkish Fish Stew Recipe

Lamb and Tomato Recipe

2 Tbsp. Olive Oil

2 Tbsp. Butter

1 1/2 lb lamb loin chops

1 large onion, chopped

1 jalapeno, minced

2 tsp. garlic paste

1 tsp. sugar

1 Tbsp. vinegar

4 large tomatoes, chopped

1 bell pepper, chopped fine

1/4 tsp. dried oregano

dash black pepper

dash white pepper

3/4 tsp. salt

Heat the olive oil in a large skillet. Add the onion and jalapeno and cook, stirring, until the onion is tender. Add the garlic and let stand for 10 seconds and then add the sugar, vinegar, tomatoes, and bell pepper. Saute for 5 minutes over high heat and then turn the heat to low and simmer for 15 minutes more. 

Remove from the pan and set aside. Wipe out the pan and add the butter. Once the butter is hot season the lamb with salt and pepper and add to the pan, a few at a time, searing on both sides. Remove from the pan and add more as needed until all of the chops are browned. 

Without cleaning out the pan, add all of the lamb back to the pan along with the tomato mixture, spices, and a cup of water. Simmer For 30 minutes or until the liquid is mostly evaporated and the lamb is tender with a thick tomato sauce. 

Serve with rice or flatbread. 

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A few previous Eat The World main dish contributions

Slovakia - Maso v Chrenovej Omacke
Japan - Ginger Pork Stir Fry
Guyana - Garlic Pork
Colombia - Bandeja Paisa
Bulgaria - Sausage Stew
Senegal - Poulet Yassa
Iraq - Iraqi Lamb Stew
Israel - Chicken Shawarma
Cambodia - Khmer Lok Lak
Georgia - Satsivi
England - Lancashire Hotpot
Argentina - Revuelto Gramajo
France - Choucroute Garnie
Kenya - Nyama Choma