Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, January 06, 2006

Lamb Kavurma

(Kuzu Kavurma)

Lamb Kavurma
1 kg Boneless Lamb Stew Chunks
4 cups warm water
1 medium sized onion, sliced

1 tsp oregano

In a large pot place lamb and warm water. Cook on medium high to get water the water boiling. After 10 minutes, remove the scum from the surface with a wooden spoon.

Then add the onion, salt and pepper. After 15 minutes lower the heat. Simmer until most of the water evaporates. This will take approximately 5 to 6 hours. When the water level is at the top of the meat level, turn the heat up to medium. When the water evaporates, stir constantly for 4-5 minutes to prevent the lamb from sticking. Be careful not to over-cook.

Sprinkle some dry oregano on top and serve immediately with Shepherd's Salad and with Pilaf with Sweet Peas, Pilaf with Orzo or Pilaf with Almonds.


At 11:23 PM, Anonymous Anonymous said...

Hi Binnur,

I posted you a comment before about the peppers that my friends babbanne was making.

When i was there she was also making a lamb or beef thing, but im unsure what it was called. It was like a round ball of lamb and it had vegetables around it. It was baked in the over and smelt amazing. I was wondering if you had any idea of what it is called?

Teşekkürler Sam

At 10:25 PM, Blogger Binnur said...

Hi Sam
She cooked Lamb in the Oven with the Vegetables. I posted Lamb in the Oven recipe. Add some vegetables and use same method and cook:) You can also use lamb with the bone in it.


At 2:18 AM, Blogger chandni said...

Hi Binnur

I am looking for a lamb kavurma recipe which is served in the Turkish hotels in Melbourne where they describe Kavurma as "Stir fried marinated lamb with red bell peppers onions and sometimes tomatoes". I have exhausted my search looking for the same. Would you have a recipe similar to this or is the dish have a different name in Turkey?


At 8:41 PM, Blogger Binnur said...

Hi Anu,
As you may know Turkey has different regions and every region has their own version of the dishes, like changing some of the ingredients. That's why so many dishes change from one region to another. I am going to post the recipe soon:)

At 2:59 PM, Anonymous Anonymous said...

Hi Binnur,

I recently got back from Turkey and had Kavurma that was served cold and in the form of salami. I loved it so much that I purchased 150 dollars of it only to have it all confiscated at JFK airport. Would you have a recipe for it?
At the deli where I purchased it from, I was informed that after slow cooking it for hours the meat is packed in a can and pressed together with weights.

Thank you,

At 11:05 AM, Blogger Binnur said...

Hi Gurkan,
If it is cooked meat you can have it at room temperature or you can heat it up. I've already posted so many recipies with lamb. You can check them to get some cooking ideas. Keep it in the freezer!
Afiyet olsun!


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