Lamb with Peppers and Yogurt Sauce

• 2 pounds boneless lamb, cut into 2-inch chunks (see Note)
• 3 red or yellow bell peppers
• 2 or 3 mildly hot fresh chiles, such as Anaheim (optional)
• 1 onion, peeled and cut in half
• Salt and freshly ground black pepper
• 2 cups plain yogurt
• 1 to 2 teaspoons fresh thyme leaves (optional)

1. Turn the heat to high under a cast-iron or other large, heavy skillet; a couple of minutes later, add the lamb and quickly sear on all sides.
2. Dont worry about cooking it through, but brown the exterior well.
3. Remove the lamb and put the peppers and chiles if youre using them in the same skillet, still over high heat.
4. Add the onion, cut sides down.
5. Cook until the peppers blacken on all sides, turning as necessary (the onion will blacken quickly; remove it and set aside).
6. When the peppers are beginning to collapse, after 10 to 15 minutes, remove the skillet from the heat and cover with foil or a lid.
7. Preheat the broiler and put the rack 2 to 4 inches from the heat source.
8. When the peppers cool slightly, peel and seed them, then cut or tear into strips; separate the onion into rings.
9. Combine the peppers and onions with the lamb, salt, pepper, and yogurt (and thyme leaves if you like) in a roasting pan just large enough to hold the lamb in one layer.
10. Broil until charred on top, just a few minutes, then serve.

boneless lamb, red, chiles, onion, salt, plain yogurt, thyme

Taken from www.epicurious.com/recipes/food/views/lamb-with-peppers-and-yogurt-sauce-386698 (may not work)