All of sac kavurma is a question of order. The meat is seared first over a high heat, then the onion and peppers, and the tomato last. Tomato going in early toughens the meat with its acid and releases liquid that turns the kavurma into a stew. The heat must not drop either; kavurma is cooked on a hot surface, not in steam.
Ingredients
For the meat
For the vegetables
For the spice mix
To serve
Method
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Sear the meat
Get the sac or a wide cast iron pan properly hot and add the fat and the meat. Turn over a high heat for 8 minutes, until it takes its liquid back up and browns.
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Drive off the liquid
If the meat releases liquid, do not lower the heat; the liquid must go completely and the meat must start to sizzle.
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Add the onion
Add the onion and cook for 4 minutes.
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Add the peppers
Add the long green and green peppers and cook for 4 minutes more.
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Add the garlic
Add the garlic and cook for 1 minute without letting it burn.
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Tomato last
Add the tomato and cook for 6 minutes, until its liquid has gone and the fat rises to the surface.
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Season
Add the salt and spices and stir for 2 minutes.
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Serve
Serve with parsley and hot flatbread.
Tips
- Do not add the tomato at the start. Its acid toughens the meat and stops the kavurma browning.
- Do not lower the heat. Kavurma is cooked uncovered over a high heat; put a lid on and it turns into a stew.
- Leave the salt until the end, because salt added at the start draws the liquid out of the meat.
- If the pan is crowded, sear the meat in two batches; in a crowded pan the meat poaches.
Nutrition
Values are per serving and approximate.