Ankara Pan

INGREDIENTS

2 cups of barley noodle
1 medium onion
4 medium-sized peppers
2 medium tomatoes
200 grams of lamb meat
20 g butter
2 g salt
1,2 L water
40 ml sunflower oil

Chop onion into thin slices. Chop peppers that you cut in half and remove the seeds. Cut lamb meat into small cubes. Peel the tomatoes into small cubes. Put butter to a saucepan and add onions and roast for 2 minutes. Add meat to the onions and continue roasting for 7-8 minutes. Then add the chopped peppers and tomatoes and mix. Add hot water and add salt to close the lid. In this way, continue cooking for about 30 minutes at medium heat until the meats are tender. Heat sunflower oil in a separate pan. Add barley noodle and roast for about 5-6 minutes until it gets color. Pour the roasted noodles, last 10 minutes of the over the meat to be cooked, stir and close the lid. When the noodles are completely dehydrated, serve hot.