The word “qovurma” in the name of a dish (“kavurma” in Turkish) means that it contains fried or roast meat. The full name of this dish – həvəskar qovurması – translates literally as “choice fried meat”.
Preparation time: 20 min
Cooking time: 40-45 min
- 300 g/12 oz mutton or lamb
- 25 g/1 oz clarified butter
- 1 large onion
- 125 g/7 oz shelled chestnuts (optional)
- 50 g/2 oz pomegranate seeds (optional)
- 100 g/4 oz tomatoes (if not using pomegranate)
- 500-750 ml/1-1.5 pints meat stock
- a few threads of saffron
- salt & pepper
- Put a few threads of saffron in a cup and add boiling water. Cover and leave to infuse.
- Pierce the chestnuts, if using. Cover with water in a pan and bring to the boil. Simmer for 5 minutes. Remove from the water and shell. Don’t take all the chestnuts out of the water at once, as they are difficult to shell when dry.
- Break up the lamb into 40-50 gram/2 oz pieces. Add salt & pepper.
- Finely chop the onion and fry in a deep frying pan for 2-3 minutes in the clarified butter. Add the lamb and brown for 5-8 minutes.
- Add the stock, saffron infusion and shelled chestnuts (if using) so that the meat is covered. Stew until the meat is cooked, usually between 30 to 40 minutes.
- If using pomegranate, separate out the seeds from 1 pomegranate and add to the meat 5 minutes before it is ready (the seeds should be crunchy when the dish is served).
- If using tomatoes, halve the tomatoes and fry separately in butter. Garnish the lamb with the tomatoes to serve.