‘COBAN KAVURMA’ RECIPE l Shepherd’s Braised Meat, Authentic Turkish Dish

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‘COBAN KAVURMA’ RECIPE l Shepherd’s Braised Meat, Authentic Turkish Dish

Music: Uzun Ince Bir Yoldayim – Asik Veysel
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I’d like to share with you my version of ‘Coban Kavurma’, shepherd’s braised meat recipe. Amazingly delicious, an authentic Turkish dish. The lamb cooks so tender and literally just melts in your mouth. And tomatoes taste best when they are in season, so late summer is such a great time to cook some Coban Kavurma. Hope you give it a try!

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INGREDIENTS (serves 2-3)
1/2 kg. (1 pound) cubed meat (preferably lamb)
2 medium onions
3-4 small, sweet green peppers, 1 sweet red pepper
4-5 medium tomatoes
1 clove garlic
1 tbsp ghee or sun flower oil
Ground cumin, dried thyme
A tiny pinch of granulated sugar
Salt & blackpepper

DIRECTIONS
Rinse and drain the meat.
Then pat dry, as much as you can.
Cut away any surface fat, reserve.
Cut meat into evenly-sized fine cubes.
So you have some separated fat from meat.
In a large-stainless steel pan, heat 1 tbsp ghee or oil, over medium heat.
Add separated fat into the pan and sautee for 2-3 minutes, scraping occasionally with a spatula.
Then arrange the meat on top, in one layer.
Sprinkle a pinch of pepper.
Sautee until it absorbs its own juices, stirring occasionally.
Add 1 cup hot water, reduce heat to the lowest possible setting.
Scrape the bottom and sides of the pan.
Cover and cook until tender.
Make sure to check in every 20 minutes, keep adding 1 cup hot water and cooking until tender.
In the meantime, peel onions, cut into cubes and set aside.
Remove and discard the stems and seeds of peppers.
Rinse and drain, cut into cubes.
Rinse the tomatoes, discard the stems, peel then cut into cubes.
I cooked the meat 1 hour in total, and added 2 more cups hot water, 1 cup per 20 minutes.
When the meat is tender, add the onions, sprinkle a pinch of salt and pepper.
Sautee for 3-4 minutes, or until they have started to soften, stirring occasionally.
Add the peppers, sprinkle a pinch of salt and pepper.
Sautee for 5-6 minutes, or until tender, stirring occasionally.
Add 1 chopped garlic clove, mix.
Add tomatoes, sprinkle a tiny pinch of sugar, mix gently.
Sprinkle a good pinch of salt and pepper, mix.
Cover and simmer over the lowest possible setting, for 15 minutes.
Then add cumin and thyme to taste, mix.
Check the seasoning, add more salt or pepper if needed.
If desired, cook for 5 minutes uncovered, to reduce the juices even more.
Turn off the heat, let rest for 15-20 minutes, leaving the lid slightly ajar.
Transfer into a serving plate.
Totally optional but drizzle with some olive oil.
And sprinkle some hot paprika, chopped parsley, if desired.
Serve immediately with some pilaf and salad on the side.
‘Coban Kavurma’ tastes so amazing and tender!

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