Entree: Ukraine – Crimean Tatar Cuisine – Kovurma (Pan-fried then gently braised lamb stew with onions, tomatoes, and warm spices from Crimean Tatar cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz
- 1 red bell pepper, sliced, about 6 oz
- 2 medium tomatoes, peeled and chopped, about 8 oz
- 1 tbsp tomato paste
- 3 cloves garlic, minced, about 0.5 oz
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1 bay leaf
- 1 cup (240 ml) water or beef broth
- 1.5 tsp kosher salt, adjust to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley for garnish

Show original ingredient measurements

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 2 medium tomatoes, peeled and chopped, about 8 oz (225 g)
- 1 tbsp (15 g) tomato paste
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) paprika
- 1 bay leaf
- 1 cup (240 ml) water or beef broth
- 1.5 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Pat the lamb cubes dry and season with 1 tsp of the salt and 1/4 tsp pepper.
2. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Brown the lamb in batches, 3–4 minutes per side, so pieces develop a deep color; transfer browned pieces to a plate.
3. Add the sliced onions to the pan and reduce heat to medium. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.
4. Stir in the red bell pepper and garlic and cook 2–3 minutes until fragrant. Add the tomato paste and chopped tomatoes and cook 2 minutes to combine.
5. Return the browned lamb to the pan. Sprinkle in the cumin, coriander, paprika, remaining salt, and black pepper; add the bay leaf and pour in the water or broth to barely cover the meat.
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the lamb is tender, 45–60 minutes. Stir occasionally and add a splash of water if the sauce reduces too much.
7. Remove the bay leaf, taste and adjust seasoning. If you prefer a thicker sauce, increase heat and reduce uncovered for 5–10 minutes.
8. Spoon the kovurma over rice, bulgur, or serve with flatbread and sprinkle with chopped parsley before serving.

1. Pat the lamb cubes dry and season with 1 tsp (5 g) of the salt and 1/4 tsp (0.5 g) pepper.
2. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Brown the lamb in batches, 3–4 minutes per side, so pieces develop a deep color; transfer browned pieces to a plate.
3. Add the sliced onions to the pan and reduce heat to medium. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.
4. Stir in the red bell pepper and garlic and cook 2–3 minutes until fragrant. Add the tomato paste and chopped tomatoes and cook 2 minutes to combine.
5. Return the browned lamb to the pan. Sprinkle in the cumin, coriander, paprika, remaining salt, and black pepper; add the bay leaf and pour in the water or broth to barely cover the meat.
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the lamb is tender, 45–60 minutes. Stir occasionally and add a splash of water if the sauce reduces too much.
7. Remove the bay leaf, taste and adjust seasoning. If you prefer a thicker sauce, increase heat and reduce uncovered for 5–10 minutes.
8. Spoon the kovurma over rice, bulgur, or serve with flatbread and sprinkle with chopped parsley before serving.