Turkish-Style Lamb 'Kavurma'
Make this lamb kavurma recipe, a classic Turkish melt-in-your-mouth dish enjoyed during the Eid al-Adha Festival, or "Kurban Bayramı."
- Serves: 6 persons
- 2to 3 pounds boneless lamb roast or boneless leg and thigh of lamb
- ¼pound lamb or tail fat
- 2teaspoons salt
Step 1Cut the meat and fat into bite-sized cubes and put it all in a saucepan. Add the salt and turn through with your hands.
Step 2Turn the heat on high until the bottom begins to sizzle. Cover the pan and reduce the heat to low. Leave the pan to simmer very gently for several hours. Turn the meat over occasionally with a wooden spoon.
Step 3You’ll know the meat is ready when there is no liquid left except the melted fat and the meat is falling apart and has darkened in color.
Step 4Serve the hot kavurma with a side dish of rice or bulgur pilaf and other traditional Turkish dishes.