Shekla Tibs (Sizzling Lamb and Pepper Tibs)
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Ingredients
- 600 g lamb shoulder, diced
- 2 red onion
- 1 green pepper
- 1 red pepper
- 2 fresh green chilli
- 3 garlic cloves
- 1 tbsp fresh rosemary
- 2 tbsp vegetable oil
- 20 g butter
Nutrition (per serving)
- Calories
- 532 kcal
- Protein
- 29.7 g
- Carbohydrate
- 10.7 g
- of which sugars
- 7.4 g
- Fat
- 40.5 g
- of which saturates
- 17.1 g
- Fibre
- 3 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a heavy frying pan or skillet until very hot, then melt the butter with the vegetable oil.
- 2
Fry the lamb in batches for 6-8 minutes per batch until well browned and cooked through with no pink remaining. Set aside.
- 3
Slice the onion, peppers and chilli, add to the pan and fry for 5 minutes until softened.
- 4
Stir in the garlic and rosemary and cook for 1 minute, then return the lamb to the pan and toss everything together for 2 minutes.
- 5
Serve sizzling hot with flatbreads.
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