Turkish cuisine · Meat & Kebab

Kuzu Kavurma (Braised Lamb)

Lamb cubes slow-braised in their own juices, seasoned with nothing but onion, salt and pepper.

Ingredients · for 4 servings

• 800 g lamb shoulder
• 2 onions
• 40 g clarified butter
• 1 tsp black peppercorns
• 1 tsp oregano
• 200 ml water
• 1/2 bunch parsley
• Salt

Instructions

1. Trim the coarse sinews off the lamb shoulder and cut into cubes about 3 cm; cut the onions into fine half-rings and coarsely crush the peppercorns in a mortar.
2. Heat the clarified butter until very hot in a heavy pot and sear the meat in batches for 5–6 min. all over until it has brown edges everywhere.
3. Return all the meat to the pot, cover with the lid and let it braise in its own juices over low heat for 25–30 min. until plenty of liquid has formed.
4. Remove the lid, raise the heat and let the juices reduce uncovered for 10–12 min. until the meat is frying again in the clear fat and starts to brown once more – this is the actual kavurma moment.
5. Add the onions, crushed pepper and oregano, fry along for 3 min., season with salt, pour in the water, cover and braise gently for a further 25–30 min. until the meat yields to pressure.
6. Sprinkle with chopped parsley and serve with flatbread or rice pilaf.