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Sac Kavurma (Turkish style lamb sauté)
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5 from 10 votes

Sac Kavurma (Turkish Lamb Sauté)

Sac Kavurma (Turkish Lamb Sauté) is a simple yet delicious Turkish dish made by sautéing the lamb with onions, peppers, tomatoes and spices over high heat. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Middle Eastern, Turkish
Diet: Gluten Free, Low Lactose
Servings: 4 portions
Calories: 539kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Sharp knife
  • 1 measuring spoons
  • 1 Rubber spatula
  • 1 wok with lid

Ingredients

  • 3½ oz lamb fat or ghee (100 grams)
  • 1¾ lbs diced lamb (800 grams)
  • 1 large onion (sliced)
  • 2 Turkish green peppers (or 1 green bell pepper) (sliced)
  • 1 clove garlic (finely chopped)
  • 2 large tomatoes (small diced)
  • ½ tablespoon tomato paste
  • 1 red chilli (or ½ teaspoon chilli flakes) (optional)
  • ½ teaspoon cumin powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme or oregano
  • 1 teaspoon salt
US Customary - Metric

Instructions

  • Heat a large pan (sac, wok, or cast iron pan) on medium heat, add the lamb fat and let it gently warm up, and begin to liquefy.
  • Stir it occasionally and keep it simmering until the fat becomes tiny bits. Turn the heat up to high and then add the diced lamb. 
  • Cook the lamb for 8-10 minutes over high heat, stirring continuously. Let it release its water and absorb it back. 
  • Add the cumin, freshly ground pepper, paprika, and thyme, and cook for a minute.
  • Add the sliced onions and peppers to the meat and sauté for a few minutes on high heat.
  • Toss in the tomatoes along with the tomato paste and cook until they are slightly tender.
  • Add the salt, give it a good stir and then serve it hot with Turkish Rice (Sehriyeli Pilav) or Bazlama (Turkish Bread).

Notes

  • If you want your lamb sac kavurma tender and soft, cook it on high heat, and don't add salt until the very end of the cooking process.
  • Lamb tail fat is a common ingredient for this dish and adds extra flavor to the Kavurma dish. If you can't find lamb fat, trim the fat from the lamb meat and cut it into small pieces, and render it as stated in the recipe card.
  • You can make this recipe with other meat instead of lamb such as goat, veal, or chicken. The cooking time might vary depending on the type of meat.

Nutrition

Calories: 539kcal | Carbohydrates: 12g | Protein: 43g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 194mg | Sodium: 737mg | Potassium: 1011mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 81mg | Calcium: 49mg | Iron: 4mg