Kahramanmaras eli bogrunde roasts lamb with peppers and tomatoes in one pan for a dramatic southeastern main.
15 min prep 45 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Prepare the diced lamb, peppers, tomatoes, and garlic in large pieces.
Place the meat on one side of the tray and the vegetables on the other side.
Drizzle over the salt, red pepper flakes, and olive oil, then press the ingredients down lightly.
Bake the tray in a 190°C oven for 45 minutes.
Rest the tray for 8 minutes so the meat does not firm up and can reabsorb its juices.
Keep the meat and vegetables in separate sections as you lift the Eli bogrunde from the tray.
💡 Tip: Leaving the lamb in larger chunks helps reduce drying during the longer oven time.
🍽️ Serving suggestion: Serve hot with lavash so the pan juices can be gathered at the table.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~356
kcal calories
24
g protein
8
g carbs
24
g fat
4.7g
Sugar
2.9g
Fiber
571mg
Sodium
14.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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