Melt the butter in a deep wok type pan. Finely chop spring onion and garlic and sauté it in butter. now add lamb cubes and keep stirring with a wooden spoon.
When the lamb cubes are brown from all sides, add salt, oregano, cinnamon, red paprika powder and bay leaves. Cover the wok with a lid and let it simmer at low temperature.
Place water, tomato, peeled zucchini, and olive oil in a blender and blend them until smooth. Add this mixture to the meat and keep stirring. Cover it again with a lid and let it cook for 10 minutes. Occasionally stir. If the liquids evaporate, add more water.
Using a food processor or coffee grinder, puls the sesame seeds for several seconds. Be careful not to create a paste. Sprinkle sesame seeds all over your lamb stir fry and keep stirring. Add 2 whole horn peppers on top and cover the wok. Turn off the stove and let it sit there for 15 minutes before serving.
Season with freshly ground black pepper when served. You can also add freshly ground aged cheese of your choice.
