Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, January 06, 2006

Lamb Kavurma

(Kuzu Kavurma)

Lamb Kavurma
1 kg Boneless Lamb Stew Chunks
4 cups warm water
1 medium-size onion, sliced

1 tsp oregano

In a large pot place lamb and warm water. Cook on medium high to get water the water boiling. After 10 minutes, remove the scum from the surface with a wooden spoon.

Then add the onion, salt and pepper. After 15 minutes lower the heat. Simmer until most of the water evaporates. This will take approximately 5 to 6 hours. When the water level is at the top of the meat level, turn the heat up to medium. When the water evaporates, stir constantly for 4-5 minutes to prevent the lamb from sticking. Be careful not to over-cook.

Sprinkle some dry oregano on top and serve immediately with Shepherd's Salad and with Pilaf with Sweet Peas.



At 11:23 PM, Anonymous Anonymous said...

Hi Binnur,

I posted you a comment before about the peppers that my friends babbanne was making.

When i was there she was also making a lamb or beef thing, but im unsure what it was called. It was like a round ball of lamb and it had vegetables around it. It was baked in the over and smelt amazing. I was wondering if you had any idea of what it is called?

Teşekkürler Sam

At 10:25 PM, Blogger Binnur said...

Hi Sam
She cooked Lamb in the Oven with the Vegetables. I posted Lamb in the Oven recipe. Add some vegetables and use same method and cook:) You can also use lamb with the bone in it.


At 2:18 AM, Blogger chad said...

Hi Binnur

I am looking for a lamb kavurma recipe which is served in the Turkish hotels in Melbourne where they describe Kavurma as "Stir fried marinated lamb with red bell peppers onions and sometimes tomatoes". I have exhausted my search looking for the same. Would you have a recipe similar to this or is the dish have a different name in Turkey?


At 8:41 PM, Blogger Binnur said...

Hi Anu,
As you may know Turkey has different regions and every region has their own version of the dishes, like changing some of the ingredients. That's why so many dishes change from one region to another. I am going to post the recipe soon:)

At 2:59 PM, Anonymous Anonymous said...

Hi Binnur,

I recently got back from Turkey and had Kavurma that was served cold and in the form of salami. I loved it so much that I purchased 150 dollars of it only to have it all confiscated at JFK airport. Would you have a recipe for it?
At the deli where I purchased it from, I was informed that after slow cooking it for hours the meat is packed in a can and pressed together with weights.

Thank you,

At 11:05 AM, Blogger Binnur said...

Hi Gurkan,
If it is cooked meat you can have it at room temperature or you can heat it up. I've already posted so many recipies with lamb. You can check them to get some cooking ideas. Keep it in the freezer!
Afiyet olsun!

At 2:37 PM, Anonymous Anonymous said...

Hi, Binnur,
Should the lamb be covered during cooking in this recipe?
Thank you!

At 3:15 PM, Blogger Binnur said...

Hi Nigar,
No, it shouldn't be covered.

At 3:47 PM, Anonymous Anonymous said...

i have made this recipes a number of times - with beef though since my husband doesnt like lamb and i dont like its gamey taste (it tastes gamey when the meat is from an older lamb, same as goat. i prefer goat - but thats not available here in istanbul). however, i have been looking at other recipes too and one uses tail fat. is tail fat commonly used for this type of recipe?

At 9:18 AM, Blogger Binnur said...

No, it is not:)

At 7:16 PM, Anonymous Anonymous said...

Thank you for your reply Binnur, and thank you for sharing all your wonderful recipes.


At 4:07 PM, Anonymous Ayca said...

Hi Binnur,
with the bayram around the corner, I was hoping to cook Kavurma. I just have one quick question: Do you get the lamb meat from a Turkish/Mid-East/Mediterranean store or a regular grocery store? I know there is this frozen lamb meat (from New Zealand I believe) sold in most grocery stores but I am not sure about the taste. Any tips on that?
Oh, and your blog totally rocks! :)
all the best,

At 1:09 PM, Blogger Binnur said...

Hi Ayca,
Thank you:) I've just posted another kavurma recipe for bayram:) I used the lamb product imported from New Zealand. But I have been buying lamb from Longo's for last few years. It is good enough and doesn't have a heavy smell:) Mutlu Bayramlar!

At 10:23 PM, Anonymous Anonymous said...

Do you have a recipe for baklava , my daughter love it to bits and is wanting me to make it. Unfortunately i need a simple recipe for my daughter to make . Any ideas ?

At 11:21 PM, Blogger Binnur said...


I've already posted baklava recipe under the Desserts section, here;

You can use the google search box on the right site of my blog, just below the google ads. When you select "TC", it will help you find all the recipes I have posted. You can also search the word of any region, pilafs, vegetables, herbs, spices, meat, etc.

At 3:21 PM, Blogger Unknown said...

Made something similar tonight without the onion and added garlic and a little cumin - I drain off most of the juice and shred the lamb. Tastes amazing.

At 4:48 PM, Blogger Unknown said...

Hi to people that are looking for stewed meat comes from turkish but the real people are GAGAUZI and moldovans that make it...its meat that you can and can eat throughou the year....delicious reddish in color from the peppers it was cooked with ...its a long slow heat process of cooking the lamb in its OWN fat and therefore result if pure delicious meat...oh my i can only imagine it how good it only my grandma gets the taste right how its suppose to be...

At 8:28 PM, Blogger Binnur said...

Hi Baron,
Thank you for your comment! I would love to taste your grandma's kavurma :)
Gagauz are a clan of Oghuz Turks so they speak Turkish as well :) I posted about the Gagauz Turks, if you wish to take a look at it, here is the link;

This is the Gagauz is Turkish :)


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