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

Monday, October 07, 2013

Shepherd's Braised Lamb Cubes

(Çoban Kavurma)

Shepherd's Braised Lamb Cubes
500 g lamb, cut in cubes
2 tbsp butter
5 pearl onions, peeled
1 cubanelle pepper, discard the seeds, cut in bite size
1 large tomato, peeled, discard the seeds, diced
1-2 garlic cloves, mashed with salt*

Saute the lamb cubes with butter until the color of the meat lightly turns. Add the onion and green pepper, saute for about 2-3 more minutes. Then, add the tomato, garlic, salt and pepper. Saute for about 3-5 more minutes until the vegetables are softened. Turn the heat off, sprinkle some oregano, and serve it with any kind of Pilaf.

*If you can find green garlic, you can use it, too.

2 servings.



At 4:02 PM, Anonymous Anonymous said...

Hello Binnur,Ive never cooked(and fried) lamb. This meat is not available in my country.However I can I find it frozen somewhere. Does it really cook so quickly? I love this recipe,its perfect for me. Hope to try it one day..:)

At 9:52 PM, Blogger Binnur said...

Yes, it does:) But if you want your lambin strings it needs to be cooked for a long time.

At 1:32 PM, Anonymous Gulay said...

Binnur Hanim, we usually cook the meat for a long time with tomatoes, onions, and a little water to insure softness. I feel like it would be too tough otherwise, what do you think?
I love your website and have your book-- so good!

At 1:53 PM, Blogger Binnur said...

Thank you Gulay:)
Yes, you are right, but in this recipe the cooking time would be enough. Softness of the lamb would be like frying the lamb chops or kulbasti:)
Take care,


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