Turkish Lamb Pan

Preparation time: about three quarters of an hour

Preparation You'll need: A pan well suited for very hot searing 1 medium bowl for the dip 2 more larger bowls
Ingredients for the lamb pan (for two persons) 400-450 g lamb loin 1 red pointed pepper 1 medium courgette 1 medium red onion 2 cloves of garlic 200 g cherry tomatoes 2-3 twigs rosemary Some lemon juice Regular olive oil for cooking Salt and pepper
Ingredients for the yoghurt dip (for two persons) 300 g sour yoghurt with 10% fat (Süzme is too sweet). If you can't find Turkish, you can also use Greek. Some mint for 1 Tbsp chopped 2 cloves of garlic 1 tsp chili flakes Salt and pepper Further supplements: If you like, you can add a potato garnish (boiled potatoes, fries, hash browns, etc.)
Preparation of the dip Put 300 g yoghurt in a medium bowl. Finely chop 2 cloves of garlic, chop mint for 1 Tbsp, add to the yoghurt along with 1 tsp chilli flakes. Mix well and season with salt and pepper. Put in the fridge.
Preparation of the lamb pan Cut 400-450 g lamb loin into not too small pieces. Cut 1 red pointed pepper and 1 medium red onion into coarse pieces, set aside. Also cut 1 medium courgette into large pieces and put aside in a larger bowl with 200 g washed cherry tomatoes. (the lamb will be added to this later). Put some simple olive oil in the pan and heat it very strongly (but the oil must not start to smoke, then it was too much!). Sear the lamb in it very hotly until it is dark brown. Remove and add to the courgette/tomato. In the meantime, you can finely chop 2 cloves of garlic and rosemary (pluck 2-3 sprigs or use dried) and add to the courgette/tomato. Now fry the red pepper and onion in the pan, also over a very high heat, until the first burnt spots form when stirred frequently. . Add the lamb, red pepper and onion again and lower the temperature to normal high heat (7). Season vigorously with freshly ground pepper and salt. Continue frying for approx. 5 minutes until the courgettes are still slightly firm to the bite. Now add a generous squeeze of lemon juice, mix well and season again with salt and pepper if necessary. Serve with the cream.