Entree: Turkey – Adana & Cukurova – Kuzu Kavurma (Pan-seared lamb cubes cooked in their rendered fat with onions and peppers)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) rendered lamb fat or olive oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 cloves garlic, approx. 0.2 oz (6 g), minced
- 2 medium green peppers, about 8 oz (225 g), seeded and sliced
- 1 cup (240 g) chopped ripe tomatoes (or 2 medium tomatoes, peeled and chopped)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) Aleppo pepper or crushed red pepper flakes
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) dried sumac (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat the lamb cubes dry with paper towels. Heat 1 tbsp (15 ml) of the rendered lamb fat or oil in a large heavy skillet over medium-high heat. Working in batches, sear the lamb until well browned on all sides, about 4–5 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium and add the remaining 2 tbsp (30 ml) fat to the pan. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes.
3. Add the garlic and sliced green peppers to the onions and cook 3–4 minutes more until peppers begin to soften.
4. Stir in the tomato paste and cook 1 minute to bloom, then add the chopped tomatoes, Aleppo pepper, salt, and black pepper. Return the browned lamb to the pan and mix to coat in the sauce.
5. Reduce heat to low, cover partially, and simmer gently for 35–45 minutes until lamb is tender and flavors have melded, stirring occasionally. If the pan becomes dry, add 2–4 tbsp (30–60 ml) water.
6. Taste and adjust seasoning. Sprinkle sumac if using and garnish with chopped parsley. Serve hot with lemon wedges alongside pilaf or flatbread.