Entree: Turkey – Black Sea Turkey – Kuzu Kavurma (Sautéed lamb cubes braised with onions, tomato paste and regional aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) unsalted butter or clarified butter
- 2 tbsp (30 ml) olive oil
- 2 medium onions, thinly sliced, approx. 10 oz (280 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 green bell pepper, seeded and sliced, approx. 6 oz (170 g)
- 1 cup (240 ml) hot beef or lamb stock or water
- 1 bay leaf
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh flat-leaf parsley for garnish

Instructions

1. Heat a large heavy skillet or Dutch oven over medium-high heat. Add butter and olive oil until shimmering.
2. Season the lamb cubes with 1 tsp salt and 1/2 tsp pepper. Working in batches, brown the lamb on all sides without overcrowding, about 4–5 minutes per batch; transfer browned pieces to a plate.
3. Reduce heat to medium, add the sliced onions to the pan and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
4. Stir in the tomato paste and cook 1–2 minutes to remove raw edge, scraping up any browned bits from the pan.
5. Return the lamb to the pot, add the sliced green pepper, bay leaf, dried thyme, and pour in the hot stock (enough to come halfway up the meat). Bring to a gentle simmer.
6. Cover partially and simmer gently for 45–60 minutes, stirring occasionally, until the lamb is tender and sauce has slightly reduced. Add more stock or water if it becomes too dry.
7. Stir in the lemon juice, adjust seasoning with salt and pepper, remove the bay leaf, and finish with chopped parsley before serving.