Ghavurma (confit-roasted lamb)

Ghavurma was originally a winter meat reserve: lamb slow-cooked tender in its own fat, then preserved under a layer of fat. Today it's served fresh, tossed with fried onion.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Cut the fat into small cubes and render it over low heat in a heavy-bottomed pot; remove the cracklings.
2. Season the meat with salt and pepper and add it to the hot fat. Fry over medium heat for 10 minutes. ⏱ Timer: 10 min
3. Cover and braise over very low heat for 1.5-2 hours in its own juices and fat, stirring occasionally, until completely tender. ⏱ Timer: 1.5 h
4. Uncover and cook over slightly higher heat until the liquid evaporates and the meat browns in the fat.
5. Lift some of the meat out of the fat; brown the onion in the fat left in the pot until golden, and stir in the paprika.
6. Toss the meat with the onion, sprinkle with parsley, and serve with lavash.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Traditionally packed in clay pots under fat, it kept for weeks in a cold place; today keep it refrigerated for 5-6 days.
• Fried with eggs it makes a hearty breakfast.

Similar recipes

• Roast leg of lamb with onions · Hungarian
• Shepherd's lamb with potatoes (Cordero a la pastora) · Spanish & Portuguese
• Braised goat with lemon and tomato (Cabrito refogado) · Spanish & Portuguese
• Leg of lamb larded with garlic and bacon · Hungarian
• Roast Lamb Shoulder (Paletilla de ternasco asada) · Spanish & Portuguese
• Kleftiko (slow-roasted lamb in foil) · Greek

More middle east & caucasus ideas

• İskender kebap (thinly sliced meat on fried pita, with tomato butter and yoghurt)
• Hünkâr beğendi (lamb stew on smoky aubergine purée)
• Tantuni (spicy finely chopped beef wrapped in lavash)
• Sulu köfte (meatballs in a tomato-vegetable broth, with rice)
• Etli yaprak sarma (vine leaves stuffed with minced meat and rice, with yoghurt)
• İçli köfte (bulgur-shelled, spiced meat-stuffed dumplings)
• Kuzu tandır (lamb shoulder roasted for hours until falling-apart tender)
• Karnıyarık (roasted aubergine stuffed with minced meat)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch