Entree: Syria – Syrian Kurdish Cuisine – Kurdish Qawarma (Pan-seared spiced lamb and potato skillet from Kurdish households in Syria)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 45 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, diced into 1/2–3/4 in (1–2 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 medium potatoes, peeled and cut into 1/2 in (1–1.5 cm) cubes, approx. 1 lb (450 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) Aleppo pepper or red pepper flakes (adjust to taste)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 cup (120 ml) water or light lamb/chicken stock
- 1 tbsp (15 ml) lemon juice, fresh
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Optional: 1 tbsp (14 g) clarified butter (ghee) or rendered lamb fat for finishing

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a large heavy skillet over medium-high heat. Season the diced lamb with 1/4 tsp (1.25 g) salt and 1/8 tsp (0.25 g) pepper. Add lamb in a single layer and brown on all sides, about 6–8 minutes. Remove lamb and set aside.
2. Add remaining 1 tbsp (15 ml) olive oil to the skillet. Reduce heat to medium and add the sliced onion. Cook, stirring occasionally, until soft and beginning to caramelize, about 6–8 minutes.
3. Stir in the minced garlic and tomato paste; cook 1 minute until fragrant. Add cumin, coriander, turmeric, and Aleppo pepper; toast the spices 30–45 seconds while stirring.
4. Return the browned lamb to the pan and add the diced potatoes. Stir to coat everything with spices. Pour in 1/2 cup (120 ml) water or stock, scrape up any browned bits, and bring to a simmer.
5. Cover, reduce heat to medium-low, and cook until potatoes are tender and lamb is cooked through, about 20–25 minutes. Uncover for the last 5 minutes if the mixture needs to reduce; if too dry, add a splash more water.
6. Stir in lemon juice and chopped parsley or cilantro. Taste and adjust salt and pepper. If using, finish with 1 tbsp (14 g) clarified butter or rendered lamb fat for extra richness. Serve hot with flatbread, lavash, or rice.