Sac Kavurma (Turkish Lamb Sauté)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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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)
Description
Sac Kavurma begins by heating lamb fat or ghee in a pan to render tiny bits of fat that provide a rich base. Diced lamb is then cooked over high heat, stirred constantly to achieve tender and flavorful bites as the meat releases and reabsorbs its juices. The dish is seasoned with cumin powder, freshly ground black pepper, paprika, and dried thyme or oregano, which contribute layers of warmth and slight earthiness.
Sliced onions and Turkish green peppers or bell peppers are added and sautéed briefly on high heat to retain their texture while melding with the meat’s flavors. Diced tomatoes and tomato paste are incorporated and cooked until slightly tender, enhancing the sauce with acidity and depth. Salt is added at the end to season evenly without drawing moisture prematurely.
This savory and hearty sauté is best served hot accompanied by Turkish rice (Sehriyeli Pilav) or Bazlama (Turkish flatbread), providing a traditional pairing that balances the rich meat and spiced vegetables.
Ingredients
- 100 g lamb fat (or ghee)
- 800 g lamb 1 cm diced, diced
- 1 large onion (sliced)
- 2 Turkish green pepper sliced, or 1 green bell pepper
- 1 clove garlic (finely chopped)
- 2 large tomato small diced
- ½ tablespoon tomato paste
- 1 red chilli optional, or ½ teaspoon chilli flakes
- ½ teaspoon cumin powder
- ½ teaspoon black pepper freshly ground
- 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).
Notes
- For tender lamb, cook on high heat and add salt only after cooking to maintain moisture.
- Lamb tail fat adds distinctive flavor; if unavailable, trim fat from lamb meat, cut into pieces, and render separately.
- You can substitute lamb with goat, veal, or chicken, adjusting cooking time accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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