Lunches
Qovurma Sauteed Lamb with Onions
Ingredients
- - 800 g (1.75 lb) lamb shoulder, cut into chunks
- - 3 large onions, thinly sliced
- - 2 tbsp vegetable oil
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1/4 tsp turmeric
- - 1 tbsp tomato paste
- - 250 ml (1 cup) water
- - 2 bay leaves
- - 2 tbsp chopped fresh coriander, to finish
Method
- Heat oil in a heavy pot over medium-high heat and brown the lamb in batches, about 5 minutes per batch.
- Return all lamb to the pot, add the onions, and cook until softened and beginning to caramelise, about minutes.
- Stir in salt, pepper, turmeric and tomato paste, and cook 2 minutes.
- Add water and bay leaves, cover, and simmer gently for 1 hour 15 minutes until the lamb is very tender.
- Uncover for the final 15 minutes to reduce the sauce until thick and glossy.
- Scatter with coriander and serve hot with rice or bread.
Introduction: Qovurma is a simple, deeply savoury braise of lamb slow-cooked with onions until the meat is meltingly tender and the pan juices reduce to a rich glaze.
Cultural Background: Qovurma is a simple, deeply savoury braise of lamb slow-cooked with onions until the meat is meltingly tender and the pan juices reduce to a rich glaze. It is a workhorse midday dish, often served over rice or with bread to mop up the juices.
Tips: Browning the lamb properly before braising is what gives qovurma its deep flavour — do not rush this step. Leftovers taste even better the next day once the flavours have settled.
Variations: A chicken version (toyuq qovurmasn) uses the same method with a shorter cooking time. Some regions add dried plums or quince for a sweet-savoury contrast.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently in a covered pan with a splash of water until piping hot.
Nutrition: Approx. 340 kcal, 28 g protein, 22 g fat, 6 g carbohydrate per serving (serves 4).
FAQs:
Q: Can I use beef instead of lamb? A: Yes, stewing beef works well, though it may need slightly longer to become tender. Q: Is this dish spicy? A: No, qovurma is savoury and aromatic rather than spicy.
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