Sac Kavurma (Turkish Lamb Sauté)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4 portions
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Calories
539 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Turkish
Sac Kavurma (Turkish Lamb Sauté)
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Sac Kavurma (Turkish Lamb Sauté) is a simple yet delicious Turkish dish made by sautéing the lamb with onions, peppers, tomatoes and spices over high heat.
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Ingredients
- 100 g lamb fat (or ghee)
- 800 g Diced lamb (1 cm diced)
- 1 large onion (sliced)
- 2 Turkish green peppers (or 1 green bell pepper) (sliced)
- 1 clove garlic (finely chopped)
- 2 large tomatoes (small diced)
- ½ tablespoon tomato paste
- 1 red chilli (or ½ teaspoon chilli flakes) (optional)
- ½ teaspoon cumin powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme or oregano
- 1 teaspoon salt
Instructions
- Heat a large pan (sac, wok, or cast iron pan) on medium heat, add the lamb fat and let it gently warm up, and begin to liquefy.
- Stir it occasionally and keep it simmering until the fat becomes tiny bits. Turn the heat up to high and then add the diced lamb.
- Cook the lamb for 8-10 minutes over high heat, stirring continuously. Let it release its water and absorb it back.
- Add the cumin, freshly ground pepper, paprika, and thyme, and cook for a minute.
- Add the sliced onions and peppers to the meat and sauté for a few minutes on high heat.
- Toss in the tomatoes along with the tomato paste and cook until they are slightly tender.
- Add the salt, give it a good stir and then serve it hot with Turkish Rice (Sehriyeli Pilav) or Bazlama (Turkish Bread).
Equipments used:
Notes
- If you want your lamb sac kavurma tender and soft, cook it on high heat, and don't add salt until the very end of the cooking process.
- Lamb tail fat is a common ingredient for this dish and adds extra flavor to the Kavurma dish. If you can't find lamb fat, trim the fat from the lamb meat and cut it into small pieces, and render it as stated in the recipe card.
- You can make this recipe with other meat instead of lamb such as goat, veal, or chicken. The cooking time might vary depending on the type of meat.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
12g
(4%)
Protein
43g
(86%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
194mg
(65%)
Sodium
737mg
(31%)
Potassium
1011mg
(29%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1140IU
(23%)
Vitamin C
81mg
(90%)
Calcium
49mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4portions
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 43g | 86% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 194mg | 65% |
| Sodium | 737mg | 31% |
| Potassium | 1011mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 81mg | 90% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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