25-Min Lamb Güveç with Tomato & Peppers
Tender lamb chunks simmered with bell peppers, tomatoes, and warm spices in one skillet. A weeknight version of the classic Turkish stew that's fragrant, savory, and ready in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb lamb, cut into 1-inch cubes
- 1 large bell pepper (red or yellow), cut into 1-inch pieces
- 1 can (14 oz) tomatoes, canned or fresh, diced
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 tsp paprika and cumin (or Turkish spice blend)
- 1 cup beef broth
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Working in two batches if needed, sear lamb until browned on all sides, ~8 minutes total. Transfer to a plate.
- 2
Add onion to the same skillet and sauté until softened, ~3 minutes. Add garlic and stir until fragrant, about 30 seconds.
- 3
Stir in paprika and cumin, coating the onion, then add tomatoes and their juice. Scrape up any browned bits from the bottom.
- 4
Return lamb to the skillet. Pour in broth and bring to a gentle simmer. Cover and cook until lamb is tender, ~8 minutes.
- 5
Add bell pepper, stir, and simmer uncovered until pepper is tender-crisp and sauce is thick, ~4 minutes.
- 6
Taste and season with salt and pepper. Serve hot in shallow bowls.
Tools you’ll need
- large skillet or 12-inch cast iron
- wooden spoon
- chef's knife
- cutting board
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