Sac tara

Chef Dursun Usta - Restaurant - Hôtel Selçuklu Evi

Ingredients

1 kg lamp meat
100 gr onions
20 gr garlic
100 gr green pepper
150 gr tomatoes
50 gr oil

Method

Cut the lamp meat and other vegetables in Julien style.
Put some oil in a metal – plake.
Start cooking the meat. Add onions, pepper, tomatoes and some spices.