KAVURMA

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:

1. Take a heavy bottomed vessel.

2. Add mutton pieces, sheep fat and salt.

3. Cook uncovered on low–medium heat for 15–20 minutes, stirring occasionally, until the meat releases its own juices.

4. Add 1 cup water and cover with lid.

5. Cook slowly until the mutton becomes soft and tender.

6. Remove lid and continue cooking until most of the liquid reduces.

7. Add sliced onion.

8. Cook uncovered until the onion softens and all visible water evaporates.

9. Add black pepper powder.

10. Continue cooking on low heat until the fat separates and the mutton turns lightly brown on the edges.

11. Rest for 5 minutes before serving. Serve as a side dish with rice or roti.