Sac Kavurma (Coban Kavurma)
Diced lamb cooked with onions, peppers and tomatoes. The meat is juicy, melting in your mouth and packed with flavors. A simple yet tasty lamb dish from Turkey.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons olive oil
- 700 g lamb (diced)
- 1 large onion (roughly chopped)
- 3 medium peppers (Turkish peppers or 1 bell pepper, chopped)
- 1 medium red pepper (Romano pepper, chopped)
- 2 large tomatoes (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- 1 teaspoon oregano
Instructions
- 1
Heat a large pan over high heat. You can use any thin-bottomed pan like saç or wok. If you don’t have these, use a cast iron pan.
- 2
Add in oil and diced lamb. Cook over high heat, stirring occasionally for 7-8 minutes. Let the meat release its juice and then absorb most of it.
- 3
Bring the heat to medium heat and add in the chopped onion. Cook until the meat is tender (for 8-10 minutes), stirring occasionally. If the meat you use doesn’t have enough fat, you might need to add extra oil at this step.
- 4
Add in peppers and tomatoes. Cook for 5 minutes. Don’t let them completely cook and get too soft.
- 5
Add in all the spices, give it a good stir, cook for 2 minutes and serve.