Lamb Kavurma (Kuzu Kavurma)
1 kg Boneless Lamb Stew Chunks
4 cups warm water
1 medium sized onion, sliced
Salt
Pepper
Garnish:
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, or Pilaf with Almonds.
4 cups warm water
1 medium sized onion, sliced
Salt
Pepper
Garnish:
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, or Pilaf with Almonds.
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