Saj with Lamb

Cut the lamb into small pieces, slice the onion into half-rings, cut the bell pepper into wide strips, chop the eggplant into pieces, and cut the tomatoes into wedges.

Heat a saj, a large cast-iron skillet, or a wide grill pan until very hot. Melt half of the clarified butter and sauté the lamb for 5–7 minutes, stirring, until browned but not yet fully cooked through.

Add the onion, bell pepper, saffron, thyme, salt and black pepper to the lamb. Cook for another 10–15 minutes over high heat, until the onion softens and the lamb is fully cooked.

Move the lamb and onion to the center of the saj, or set aside on a plate for the moment. Add the rest of the clarified butter and sauté the eggplant separately until soft and golden brown.

Sauté the tomato wedges separately for 3–4 minutes, just enough to warm through and lightly brown while still holding their shape.

Return the lamb and onion to the center of the saj, arranging the eggplant, tomatoes and pepper around it. Warm everything together for 2–3 minutes, without stirring the vegetables too much.

Serve the saj hot, straight from the cooking pan, so the meat stays warm; enjoy with bread or lavash, if desired.