Lamb kavurma

Caucasian cuisine

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Description Products Steps

Kavurma is a Georgian dish that is usually prepared from lamb. Kavurma itself is a meat stew with vegetables and spicy spices. And thanks to its high compatibility, you can serve absolutely any side dish with kavurma, and it will still be just as tasty.

1. Calories
   196,32 kcal
2. Protein
   7,79 gram
3. Fat
   16,73 gram
4. Carbohydrates
   3,51 gram
5. ~ Time
   55 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Mutton

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   600 g
2. Tomato paste

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   2 tbsp. l. = 60 g
3. Onions

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   3 pcs. = 240 g
4. Bouillon

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   1.5 cup = 300 g
5. Wheat flour bakery

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   1 tbsp. l. = 15 g
6. Garlic

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   to taste
7. Salt

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   to taste
8. Black pepper ground

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   to taste
9. Fat tail fat
   5 tbsp. l. = 125 g

Steps:

1. 
   Rinse the lamb under running water and remove the film, peel the onions and garlic.
2. 
   Cut the lamb into fairly large pieces and fry in a preheated frying pan, greased on both sides until golden brown, then transfer the meat to a saucepan.
3. 
   In a heated frying pan, sauté tomato paste and a spoonful of flour. In a separate frying pan with oil, fry the onion, cut into half rings, until soft.
4. 
   Add sautéed flour and tomato paste, fried onion, finely grated garlic, salt and pepper to taste to the meat in a saucepan, pour broth over the meat and simmer until done for 35 minutes.
5. 
   Serve lamb kavurma with buckwheat porridge. Place crumbly buckwheat on a serving plate, top with 2 pieces of lamb, pour the sauce in which it was stewed, and garnish with chopped fresh herbs.

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