Entree: Turkmenistan – Northern Culinary Region – Kavurma (Pan-browned and slowly braised seasoned lamb chunks rendered in their own fat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 6 tbsp (90 ml) rendered lamb fat or vegetable oil
- 1 large onion, thinly sliced (about 200 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 bay leaf
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) tomato paste (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the lamb cubes dry and season with salt and pepper. Heat the rendered lamb fat or oil in a heavy skillet or Dutch oven over medium-high heat.
2. Working in batches if necessary, brown the lamb cubes on all sides until well-seared, about 6–8 minutes per batch. Remove browned meat and set aside.
3. Reduce heat to medium and add the sliced onion to the same pan. Cook, stirring, until the onion softens and begins to caramelize, about 8–10 minutes.
4. Add the minced garlic, ground cumin, and ground coriander to the onions and cook 1 minute until fragrant.
5. Return the browned lamb to the pan with the onions. Add the bay leaf and the optional tomato paste, stirring to coat. Pour in 1/4 cup (60 ml) water to deglaze the pan.
6. Reduce heat to low, cover, and simmer gently until the lamb is tender and the cooking liquid has mostly evaporated and the meat is glossy in its own fat, about 45–60 minutes. Stir occasionally and baste the meat with the rendered fat.
7. Taste and adjust seasoning with additional salt and pepper if needed. For a drier, preserved-style kavurma, cook uncovered in the final 10–15 minutes to concentrate the fat and flavors.
8. Remove the bay leaf, sprinkle with chopped parsley, and serve warm. Traditionally served with fresh flatbread or plain rice.