Kavurma means cooking without water. The meat releases its liquid, that liquid cooks away, and then the meat browns in its own fat. Add water along the way and you have made a stew, not a kavurma. Be patient: it takes twenty minutes for the meat to take its liquid back up.
Ingredients
For the dish
Method
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Fry the meat
Heat the fat and add the diced lamb. It will release liquid; stir for 20 minutes until that liquid has gone completely.
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Brown it
Once the liquid has gone, cook for 10 minutes more until the meat browns in its own fat.
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Cover
Turn the heat down, put the lid on and cook for 15 minutes. Add no water.
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Add the onion
Add the onion and cook for 5 minutes.
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Add the vegetables
Add the pepper and tomato and cook for 8 minutes; the tomato will give up its liquid.
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Season
Add the salt, pepper and oregano and cook for 2 minutes more.
Tips
- Add no water. The whole of kavurma rests on the meat taking its own liquid back up and browning in its fat.
- Leave the salt until the end; early salt forces the meat to give up liquid and there is no kavurma.
- If you cannot get lamb tail fat, use butter; olive oil does not suit this recipe.
Nutrition
Values are per serving and approximate.