for 3 person
- 500 grams of lamb shredded meat
- 2 teaspoons olive oil
- 5 cloves garlic
- 1 sweet spoon powder red pepper
- 1 sweet spoon dried thyme
- 1 tea spoon salt
- 1 tea spoon black pepper
It is very important for you to have a minimum of 2 hours in the marinade before you start cooking the meats, so that you can get a meat of lokum. You should also thoroughly prepare the marinade that you prepared by massaging the meat. Do not wash the meat, if you do it will cause you to lose the water in the meat, and if you do, do it dry.
If you do not have a casting ceiling, you can use any pan with thick-bottomed and non-sticky surfaces, but you can not keep the normal pan as much as the heat-resistant casting pan,
How is it prepared?
Take the olive oil into a deep bowl, grate the garlic inside and add the spices.
Put the meat on the marinade you prepared and knead it well with your hands so that the marinain penetrates all over the meat.
Cover the container with a stretch film and wait at least 2 hours in the refrigerator.
When it is time to cook the meats, if possible take a cast iron pan and heat the pan for 10 minutes. As the casting pan heats up and the smoke starts to emerge, lower it and take the meat into the pan.
Bake each piece for about 4 minutes by turning one turn for 15 seconds. This will ensure you get a medium cooked meat. If you want more cooked, you can extend the cooking time.
Take the cooked meat into a steel pan and let the meat rest for about 5 minutes with the lid closed before servicing.
Roast the tomatoes and peppers in the still hot cast iron pan.
Serve with lamb crab, rice pilaf, served with roasted tomatoes and peppers.
You can serve rice and roasted vegetables.