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–+ servings
Turkish kavurma in a traditional pan and lavash bread on the side.
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Sac Kavurma (Coban Kavurma)

By Zerrin & Yusuf
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.
Yields: 4 servings
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PREP 10 minutes
COOK 20 minutes
TOTAL 30 minutes

INGREDIENTS
  

  • 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
 

  • 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.
  • 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.
  • 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.
  • Add in peppers and tomatoes. Cook for 5 minutes. Don’t let them completely cook and get too soft. 
  • Add in all the spices, give it a good stir, cook for 2 minutes and serve. 

NOTES

  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.

NUTRITION

Calories: 647kcalCarbohydrates: 14gProtein: 31gFat: 52gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gCholesterol: 128mgSodium: 695mgPotassium: 896mgFiber: 4gSugar: 7gVitamin A: 2035IUVitamin C: 125mgCalcium: 70mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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