Sac Kavurma (Coban Kavurma)

Turkish kavurma in a traditional pan and lavash bread on the side.

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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.


  • 3 tablespoons olive oil
  • 1 and 1/2 lbs (700g) diced lamb

  • 1 large onion, roughly chopped 

  • 3 sweet or hot green peppers, chopped

  • 1 sweet red pepper, chopped 

  • 2 tomatoes, chopped

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • ½ teaspoon cumin

  • 1 teaspoon oregano


  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.


  1. If you use beef or goat meat, you will need to cook the meat longer. 
  2. If you can find lamb tail fat, use it instead of oil. Put the diced fat with the diced lamb in the pan at the same time.
  3. Cook the meat over high heat first. 
  4. If the meat is about to stick before it gets tender, add a splash of water and continue cooking.


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