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| Turkish Beef or Lamb Kavurma |
Turkish Style Roasted Beef and Lamb/Mutton (Kavurma) Recipe
Today is the first day of September. Welcome to September. Hope to this brand new month of fall brings happiness and profit to humanity and the world. Last month (between 11-14 August 2019), it was Eid al-adha festival (Kurban Bayramı) for the muslim community. We, as Turkish people and all muslim community around the world celebrated it. Eid al-adha festival is an Islamic holiday known as the "Festival (Feast) of the Sacrifice" because it honor Prophet Abraham's (Hz. Ibrahim Peygamber) willingness to sacrifice his own son Prophet Ismail (Hz. İsmail Peygamber) in obedience to God's (Allah) command. We, all Turkish people and other muslims around the world cook very special meat dish and call it as a "Kurban Kavurma-Roasted lamb/mutton". "Kavurma (Roasted lamb/mutton)" is very common to eat in Eid al-adha festival (Kurban bayrami) when Muslim people sacrifice animals. During the festival, Lamb tail fat, lamb and mutton are the common ingredients for the kavurma dish. Ofcourse, if you want, you can cook roasted (kavurma) beef meat or goat meat aswell.
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| Roasted Beef/Mutton |
What is Roasted Beef or Lamb/Mutton (Kavurma)
Actually, "Roasted Meat - Kavurma " is a wide type of fried or sauteed beef or mutton meat dish found in Anatolian cuisine. It is beef or lamb/mutton meat chopped as roughly 2 cm (nearly 1") cubes and roasted in semi deep pan or in a pressure cooker (we generally use semi deep pan). Generally Turkish style roasted meat (kavurma) is cooked in its own fat and juices. You can keep your Turkish Style Roasted meat (kavurma) in the refrigerator for a month and in the freezer for a year.
How to Make Roasted Beef or Lamb (Kavurma)
Roasted Beef or lamb (kavurma) is very yummy and a classic Turkish dish enjoyed during "Eid al-adha festival (Kurban Bayramı)". Also, it is prefered with rice or over rice for Sunday dinners, Wedding meals and special parties. Further more, it is saved for a month in refrigerators and for a year in freezers.
Here is an 3 different recipes for you; "Lamb (kavurma)", "Beef (kavurma)" and "how to save our kavurma in refrigerator or freezer".
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| How to Make Kavurma |
1- Roasted Lamb/Mutton (Kuzu Kavurma); If you want only yummy Roasted Lamb/Mutton (Kavurma) for dinner; here it is our recipe for you:
Ingredients:
- 500 gr Lamb/Mutton (cut in 2 cm (1") cubes),
- 2 Tablespoons Salt to taste,
- 4 Cups warm water,
- 1 Normal size onion, sliced,
- 1 Tablespoon Ground Black Pepper,
- 1 Tablespoon Red Pepper flakes,
Preparation of Roasted Lamb/Mutton (Kuzu kavurma) :
First of all, place your chopped lamb/mutton (2 cm (1") cubes meats) and warm water into semi deep and large pan. Cook your mutton on medium high heat, you should cook constantly stirring until the your meat releases its juice and then it evaporates (stirring occasoionally to prevent your meat from scorching. And don't add salt during the cooking process if you want to get a cotton soft meat). After 10-12 minutes, remove the scum from the surface with a wooden spoon. Then, add your onion, salt, ground black pepper and red pepper flakes. Cover the lid and cook it in low heat. Simmer until most of the water evaporates. This process will take 4-5 hours. When the water level is at the top of your lamb/mutton level, turn the heat up to medium. Don't forget to stir constantly for 3-4 minutes to prevent your lamb/mutton from sticking, until the water evaporates. When your lamb/mutton is tender, your dish is ready. Serve your Roasted Lamb/Mutton (Kavurma) over rice or with rice (Turkish pilaf) or cracked wheat pilaf (Turkish Bulgur pilaf), also Roasted Lamb/Mutton (Kavurma) goes well with Turkish-shepherd-salad and ayran beverage.
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| Kavurma Cooking Process |
2- Roasted Beef (Dana Kavurma); If you want delicious Roasted Beef (Kavurma) for dinner; here it is our recipe for you:
Ingredients:
- 2 Tablespoons Salt to taste,
- 4 Cups warm water,
- 1 Normal size onion, sliced,
- 1 Tablespoon Ground Black Pepper,
- 1 Tablespoon Red Pepper flakes,
Preparation of Roasted Beef Meat (Dana kavurma) :
First of all, place your chopped beef meat (2 cm (1") cubes meats) and warm water into semi deep and large pan. Cook your meat on medium high heat, you should cook constantly stirring until the your meat releases its juice and then it evaporates (stirring occasoionally to prevent your meat from scorching. And don't add salt during the cooking process if you want to get a cotton soft meat). After 10-12 minutes, remove the scum from the surface with a wooden spoon. Then, add your onion, salt, ground black pepper and red pepper flakes. Cover the lid and cook it in low heat. Simmer until most of the water evaporates. This process will take 4-5 hours. When the water level is at the top of your beef meat level, turn the heat up to medium. Don't forget to stir constantly for 3-4 minutes to prevent your meat from sticking, until the water evaporates. When your beef meat is tender, your dish is ready. Serve your Roasted Beef (Dana Kavurma) over rice or with rice (Turkish pilaf) or cracked wheat pilaf (Turkish Bulgur pilaf), also Roasted Beef (Dana Kavurma) goes well with Turkish-shepherd-salad , Turkish-pickles-turşu and our Traditional-Turkish-ayran-beverage .
3- Roasted Beef (Dana kavurma) or Lamb/Mutton (Kuzu kavurma) for Saving in the refrigerator or freezer; If you want to save your Roasted Beef (Dana Kavurma) or Lamb/mutton (Kuzu kavurma) in the refrigerator for a month and in the freezer for a year; here it is our recipe for you:
- 1000 gr Beef or Lamv/Mutton (cut in 2 cm (1") cubes),
- 250gr Beef or Lamb fat (cut in 2 cm (1") cubes) to taste your dish,
- 2 Tablespoons Salt to taste,
Preparation of Roasted Beef or Lamb/Mutton (Dana/Kuzu Kavurma):
First of all, in semi deep and large pan, melt cut up your pieces of beef or lamb fat, than add beef or lamb cubes, and cook your meat on medium high heat, you should cook constantly stirring until the your meat releases its juice and then it evaporates (stirring occasoionally to prevent your meat from scorching. And don't add salt during the cooking process if you want to get a cotton soft meat). After 10-12 minutes, remove the scum from the surface with a wooden spoon. Cover the lid and cook it in low heat. Simmer until most of the water evaporates. This process will take 4-5 hours. When the meat's juice/water level is at the top of your beef meat level, turn the heat up to medium. Don't forget to stir constantly for 3-4 minutes to prevent your meat from sticking, until the meat's juice/water evaporates. When your meat is tender, your dish is ready. Let it cooldown. Then, pack your roasted meat (kavurma) inside of the Meat Freezer Bags and you can save it in the refrigerator for a month and in the freezer for a year.
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| Roasted Beef or Lamb Kavurma Recipe |
Please let us know how this "Roasted Beef or Lamb/Mutton (Kavurna) Dish" turns out for you in the comments. We are always so eager to hear from you.
Enjoy
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Very Nice Post. Thanks for providing this article. Great information shared. Meat Shop in Greenslopes
ReplyDeleteThank you so much for the comment, Dear friend!
DeleteLooking so delicious recipe
ReplyDeleteThank you so much for your comment Dear friend! Happy day.
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