İskender Kebab

Thinly sliced döner lamb over torn pide bread, drenched in hot tomato sauce and poured-over browned butter.

Ingredients

• 400g red lentils
• 2 cups simit rings
• a handful of minced garlic
• 2 tsp Aleppo pepper
• 1/4 cup unsalted butter
• a generous handful of green peppers
• a handful of fresh dill, chopped
• a drizzle of toasted pine nuts
• 400ml water

Instructions

1. 1

   Pat the lamb shoulder dry, season generously with salt, pepper, and sweet paprika, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the lamb shoulder until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced scallions and finely chopped red onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cumin and baby potatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the lamb shoulder to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the lamb shoulder is tender and cooked through, roughly 20 mins.

7. 7

   Stir in the lemon wedges, taste, and adjust the seasoning with salt and pepper as needed.

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