Sac Qovurma (Sacda ət və tərəvəz) — Fast-cooked Azerbaijani meat and vegetables on a saj

• 600 glamb shoulder, trimmed and sliced into 2 cm strips (beef sirloin also works)
• 200 gyellow onion, thinly sliced
• 160 gred bell pepper, sliced
• 250 gtomatoes, cut into wedges (ripe but firm)
• 350 gpotatoes, peeled and cut into 2 cm cubes (waxy potatoes hold shape best)
• 12 ggarlic cloves, finely grated
• 30 gunsalted butter
• 30 mlsunflower oil (or neutral oil)
• 2 tspsumac
• 1 tspground black pepper
• 1 tspground cumin (optional but common)
• 2 tspsweet paprika
• 2 tspfine sea salt (10 g total)
• 60 mlboiling water (only if needed to finish potatoes)
• 15 gfresh cilantro, roughly chopped
• 10 gfresh dill, roughly chopped
• 40 gscallions, sliced
• 4 wedgelemon wedges

Instructions

1. 1

   Pat the lamb dry with paper towels so it sears instead of steaming. In a bowl, toss the lamb with 1 tsp salt (5 g), black pepper, cumin, and paprika, then let it sit for 10 minutes while you slice the vegetables.

2. 2

   Heat a saj pan, large cast-iron skillet, or wide wok over high heat for 3 minutes until very hot. Add sunflower oil and half the butter, swirl to coat, and wait 20 seconds until the fat shimmers.

3. 3

   Add the lamb in a single layer and sear for 2 minutes without moving it to build browning. Stir-fry for 2 more minutes, then push the meat to the edges so the center of the pan is clear and hottest.

4. 4

   Add onions to the center and cook for 2 minutes, stirring frequently, until they begin to soften and pick up color. Add the grated garlic and cook for 30 seconds, stirring constantly so it stays fragrant and does not burn.

5. 5

   Add the potatoes and stir-fry for 4 minutes, keeping the heat high and scraping up browned bits. If the pan looks dry or the potatoes are not softening, add 60 ml boiling water, cover for 3 minutes, then uncover to evaporate excess moisture.

6. 6

   Add bell pepper and tomatoes and cook for 3 minutes, tossing so the tomatoes just start to slump but still hold some shape. Stir in the remaining 1 tsp salt (5 g), sumac, and the remaining butter, then cook 1 minute to gloss everything.

7. 7

   Turn off the heat and fold in cilantro, dill, and scallions so the herbs stay bright. Rest the sac qovurma for 2 minutes, then serve immediately with lemon wedges for squeezing at the table.