Mains
Kavarma
Ingredients
- - 700 g (1.5 lb) pork shoulder, cubed
- - 2 onions, sliced
- - 2 red peppers, sliced
- - 200 g (7 oz) mushrooms, sliced
- - 3 tbsp sunflower oil
- - 2 tbsp tomato paste
- - 1 tsp sweet paprika
- - 200 ml (3/4 cup + 1 tbsp) stock or water
- - Salt and black pepper, to taste
- - Fresh parsley, chopped, to garnish
Method
- Brown the pork in oil in a hot skillet, then remove and set aside.
- In the same pan, soften onions, peppers and mushrooms for 8-10 minutes.
- Stir in tomato paste and paprika, then return the pork to the pan.
- Add stock, season, and transfer everything into clay pots or a casserole dish.
- Cover and bake at 180°C (350°F) for 45-60 minutes until the meat is tender.
- Garnish with parsley and serve bubbling hot straight from the pot.
Introduction: Kavarma is a slow-cooked clay-pot stew of pork (or a pork-chicken mix) with onions, peppers and mushrooms, associated especially with the Rhodope region.
Cultural Background: Kavarma is a slow-cooked clay-pot stew of pork (or a pork-chicken mix) with onions, peppers and mushrooms, associated especially with the Rhodope region. It is traditionally baked and served bubbling in individual clay pots (gyuveche).
Tips: Browning the meat well before baking builds deeper flavor. Individual clay pots keep the dish piping hot at the table, which is part of the tradition.
Variations: Chicken kavarma is a lighter, commonly served alternative. Add a splash of white wine to the sauce for extra depth. No traditional vegetarian version; a mushroom-and-vegetable-only gyuveche exists as a modern, non-traditional adaptation.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat covered in a 160°C (320°F) oven or on the stovetop over low heat until warmed through.
Nutrition: Approx. 420 kcal, 28g protein, 26g fat, 12g carbs per serving.
FAQs:
Q: Do I need clay pots to make this?
A: No, a regular oven-safe casserole dish works well, though clay pots are the traditional serving vessel.
Q: Can I make kavarma with chicken?
A: Yes, chicken thigh is a common and equally traditional substitute for pork.