Cuisine: Turkey Kavurma is one of Turkey’s oldest traditional meat preparations, created long before refrigeration. Meat is slowly cooked in its own fat until rich, concentrated and deeply flavourful, then traditionally stored under a protective layer of fat for later use. Ingredients: Mutton (Boneless, cut into small pieces) – 500g Sheep Fat – 50g Salt – as required Onion (slices) – 1 Black pepper powder – 1 teaspoon Water – 1 cup Method: Take a heavy bottomed vessel. Add
