Sac Kavurma Recipe

Oh my gosh, I absolutely adore this recipe because the tender, juicy lamb or beef cubes simmer in this aromatic mix of veggies and spices, creating a homey dish that’s just bursting with flavor! Plus, the added butter at the end gives it this rich, velvety finish that makes it feel like pure comfort food for the soul. 🍽️✨

Sac Kavurma is a delightful dish from Turkey that I love to prepare, featuring tender pieces of lamb or beef sautéed with aromatic onions, bell peppers, and tomatoes. My favorite part about the dish is the incredibly rich flavor that comes from the mix of ground black pepper and paprika.

And I love the fresh taste of parsley that’s used as a garnish in the serving.

Ingredients

Lamb or Beef:
These meats are rich in protein and iron and are essential for muscle growth and carrying oxygen in the blood.

Olive Oil:
Cardiovascular health is notably supported by the presence of heart-healthy fats—those that are high in monounsaturated fats and antioxidants.

Onions:
Full of antioxidants, onions impart sweetness and profundity to dishes and also aid in immune function.

Green Bell Peppers:
They are few in calories, abundant in vitamin C, and endowed with a satisfyingly crisp and fresh flavor.

Tomatoes:
An excellent source of the vitamins A and C, tomatoes are rich in lycopene and offer a juicy, sweet-tangy flavor.

Garlic:
In recipes, allicin is present and gives them a sharp, aromatic intensity.

But it also serves another purpose: boosting our immunity.

Parsley:
Herbs, fresh and high in vitamin K and C, brighten flavors, and add vibrant colors.

Ingredient Quantities

• 1 kg lamb or beef, cut into small cubes
• 3 tablespoons vegetable oil or olive oil
• 2 onions, thinly sliced
• 2 green bell peppers, sliced
• 2 tomatoes, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• Salt, to taste
• 1 tablespoon butter
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pan or a wok, cook the vegetable oil or olive oil over medium-high heat.

2. The cubed lamb or beef is added to the pan and sautéed until browned on all sides, about 8-10 minutes.

3. Turn the burner down to medium, then add the sliced onions to the pan. Cook the onions until they’re soft and see-through, which should take about 5 minutes.

4. Add the sliced green bell peppers and sauté for 3-4 minutes more, stirring occasionally, until they just begin to soften.

5. Put the minced garlic in the pan and fry for 1 minute, until it smells good.

6. Combine the meat mixture and the tomatoes, stirring well.

7. The mixture should be seasoned with ground black pepper, paprika, and salt to taste. It should be mixed thoroughly.

8. Decrease the heat to low, cover the skillet, and let the ingredients simmer for roughly 15-20 minutes, allowing the mélange to melt together and the meat to become tender.

9. Stir in the butter and let it melt into the dish before serving, and the richness of the dish will be enhanced.

10. Sprinkle with freshly chopped parsley and serve hot with rice or bread. Enjoy!

Equipment Needed

1. Large pan or wok
2. Stove or cooktop
3. Measuring spoons
4. Knife
5. Cutting board
6. Spatula or cooking spoon
7. Lid for pan or wok
8. Serving dish or plates

FAQ

• Q: Can I use beef instead of lamb?Yes, you can use beef instead of lamb in this recipe. Follow the same method, and swap out the lamb for these beefy bits. Prefer ground beef? Go for it.
• Q: Is there an alternative to peeling the tomatoes?A: You can substitute canned diced tomatoes for fresh ones if you find peeling them an inconvenient task.
• Q: What can I use instead of green bell peppers?You can use red or yellow bell peppers in place of green bell peppers if you cannot find them or if you would rather have a sweeter taste.
• Q: How do I ensure the meat is tender?A: Prepare the meat using a low and slow cooking method over medium to low heat until it is tender and ready to serve.
• Q: Can I make this dish ahead of time?A: Yes, Sac Kavurma can be made ahead of time and reheated to serve.
• Q: Is there a vegetarian version of Sac Kavurma?A: Substitute mushrooms or eggplant for the meat in this dish for a vegetarian version.

Substitutions and Variations

Use chicken for a lighter version, in place of lamb or beef.
Use coconut oil instead of vegetable oil to slightly diversify the flavor profile.
Substitute green bell peppers with red bell peppers or yellow bell peppers.
If fresh tomatoes are unavailable, use canned diced tomatoes in their place.
If you want a different aromatic touch, use cilantro instead of parsley.

Pro Tips

1. Meat Preparation For an even more tender and flavorful result, marinate the lamb or beef cubes in a mix of olive oil, garlic, black pepper, and a splash of lemon juice for at least 30 minutes prior to cooking.

2. Onion Caramelization Allow the onions to caramelize slightly by cooking them for a bit longer over medium heat. This will add a deeper, sweeter flavor to the dish that complements the spices.

3. Tomato Preparation If time allows, roast the tomatoes briefly before peeling and chopping them. This will deepen their flavor and add a subtle smokiness to the dish.

4. Spice Enhancement Toast the paprika lightly in a dry pan before adding it to the dish to bring out its full flavor and aroma. This step doesn’t take long but makes a significant difference.

5. Resting Time Allow the dish to rest, covered, off the heat for about 5 minutes before serving. This resting time helps the flavors meld together further and ensures the meat retains its juiciness.