I used large green bell pepper and three tomatoes, and added red chili pepper to the recipe. Since I didn't have thyme, I used a couple of pinches of cilantro and ground cumin as a substitute.

Cut the meat into small cubes. Place in a skillet over heat and cook, stirring occasionally, until the meat releases its juices and the liquid evaporates.

Meanwhile, chop the onions into small pieces. Once the meat's liquid has evaporated, add the onions and stir well. Add the oil, mix thoroughly, and cook for 3 to 4 minutes until the onions are soft.

Chop the garlic into small pieces, then add to the meat and onions. Stir well and cook for 1 to 2 minutes.

Cut the green and red bell peppers into small cubes. Add them to the meat, reduce the heat to low, cover the skillet, and cook for 10 to 15 minutes.

Chop the tomatoes into small cubes.

Add the tomatoes to the meat, stir well, cover, and cook until everything is fully cooked, about 15 minutes.

Add the spices and stir well to evenly distribute them over the meat.

Let cook for 5 more minutes over medium heat, then turn off the heat. This is the final look of the kavurma.

Serve on a plate with rice, salad, and your favorite side dishes.

Note: I didn't add oil because my meat had enough fat that melted during cooking, so I didn't need extra oil.