Palu clay-pan lamb with peppers
Serves 62 hOfficial
Ingredients
- 1,500 gDiced lamb
- 1,000 gLong green pepper
- 200 gLamb tail fat
- 100 gButter
- 15 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb53%
- Long green pepper36%
- Lamb tail fat7%
- Butter 4%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Wash the peppers, cut them up and remove the stalks and seeds. Spread them over the bottom of the pan or clay pot.
Chop the meat and lay it over the peppers to cover them.
Put the chopped tail fat and butter on top of the meat and sprinkle the salt.
Cover and cook for about 2 hours. Serve hot with bread.
2 h
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1814 (Elazığ)Accessed: November 2, 2026
Last changed: November 1, 2026