Kavurma from a jar has already cooked for hours and been kept under its own fat; all the pan has to do is heat it. Cook it long and the fibres dry out and toughen. Five minutes is enough, and there is no need to add fat.
Ingredients
For the pan
Optional
Method
-
Melt the fat
Put the kavurma into the pan with its own fat and leave over a low heat for 3 minutes, until the fat melts.
-
Heat it through
Turn the heat to medium and cook for 5 minutes, turning, until the meat is hot and browned at the edges.
-
Add the onion
If you are using it, add the onion and cook for 2 minutes, turning.
-
Add the eggs
If you like, crack the eggs over the top and cook covered for 3 minutes.
-
Serve
Scatter with black pepper and serve hot.
Tips
- Do not cook it long; kavurma is already cooked and more heat only toughens it.
- Do not add fat, as the kavurma brings enough of its own.
- Taste it before adding salt, as kavurma is usually stored salted.
Nutrition
420
kcal
30 g
Protein
32 g
Fat
2 g
Carbs
1 g
Sugar
Values are per serving and approximate.