Saç Kavurma (Turkish Sautéed Spiced Lamb)
Saç kavurma is a Turkish dish of diced lamb seared over high heat with onions, peppers and tomatoes. It's ready in about 30 minutes with rice or flatbread.
Servings: 4 servings, makes about 5 cups
Equipment
Ingredients
- 1/2 cup ghee or rendered lamb fat
- 1 1/2 lbs boneless lamb leg or loin finely diced
- 1 large onion chopped
- 2-4 hot chili peppers diced
- 1 sweet pepper seeded and chopped
- 1 tsp oregano dried
- 1 tsp red pepper flakes or Turkish pul biber
- 1/2 tsp cumin ground
- 1/2 tsp salt more to taste
- 2 medium tomatoes chopped
- cooked rice or flatbread to serve
Instructions
- Heat a saç, wok or large cast iron skillet over high heat until very hot. Add the ghee and heat for about 1 minute, until it shimmers and just starts to smoke.
- Add the diced lamb and cook over high heat for 8 to 10 minutes, stirring constantly, until the juices cook off and the meat browns.
- Add the onion and cook for 8 to 10 minutes more, until soft and golden at the edges.
- Add the hot peppers, sweet pepper, oregano, red pepper flakes, cumin and salt, and cook for about 5 minutes, until the peppers soften.
- Add the tomatoes and cook for about 5 minutes more, until they break down into a light sauce.
- Serve right away with rice or flatbread.
Notes
Lamb: Boneless leg or loin stays tender with fast cooking. Dice it small and even, and pat it dry so it browns.
Fat: Rendered lamb tail fat is traditional, and ghee is the easy stand-in. Fatty lamb needs less.
Pan: Use the largest pan you have. If the meat simmers in its juice instead of browning, sear it in two batches.
Peppers: Long, thin Turkish green peppers are traditional. Anaheim peppers or jalapeños work, depending on the heat you like.
Storage: Refrigerate leftovers for 3 to 4 days and reheat in a hot skillet.
Nutrition
Calories: 719kcal | Carbohydrates: 9g | Protein: 30g | Fat: 63g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 182mg | Sodium: 408mg | Potassium: 719mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1818IU | Vitamin C: 81mg | Calcium: 57mg | Iron: 4mg