Lamb Kavourma Recipe

Inspired by Kismet Mediterranean Grill

Time30m

Serves4

Stir-fried lamb with seasonal vegetables, mushrooms, & garlic. Cooked and served on a hot iron pan with rice and house salad

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Lamb shoulder, diced

7.05 oz (200 grams) Mushrooms, sliced

5.29 oz (150 grams) Bell peppers, sliced

5.29 oz (150 grams) Zucchini, sliced

3 cloves Garlic, minced

3 tablespoons olive oil

2 tablespoons Aged soy sauce

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Ingredients

Wash and slice the mushrooms, bell peppers, and zucchini. Mince the garlic and chop the parsley.

Cook the Lamb

In a large skillet or iron pan, heat the olive oil over medium-high heat. Add the diced lamb shoulder and season with salt and black pepper. Stir-fry until browned (about 5-7 minutes).

Add Vegetables

Add the minced garlic, sliced mushrooms, bell peppers, and zucchini to the pan. Stir-fry for another 5-7 minutes until the vegetables are tender.

Add Flavor

Pour the soy sauce over the stir-fried lamb and vegetables. Mix well and cook for an additional 2-3 minutes. Adjust seasoning if needed.

Prepare to Serve

Remove the pan from heat and sprinkle with chopped parsley. Serve hot on the iron pan with steamed rice and a side of house salad.