Celebration lamb

Celebration lamb

Bayram kavurması

By
From
Turkish Fire
Serves
8
Photographer
Alicia Taylor

Bayram is the Turkish word for ‘festival’ and is always accompanied with great feasting. This dish is cooked to mark the end of two different Muslim holy periods: Ramadan (or Ramazan as it is called in Turkey), and Muharrem Bayramı.

Ingredients

Quantity Ingredient
100g lard
1kg hogget, cut into 1 cm cubes, (see note)
1 large brown onion, peeled and grated, juice reserved
1 tablespoon freshly ground black pepper
2 teaspoons dried oregano
pinch ground cinnamon
40g butter, chopped or melted
Shepherd salad, to serve
Turkish breads, to serve

Method

  1. In a large heavy-based saucepan, melt the lard over a high heat. Working in batches, fry the meat until browned all over — about 4–5 minutes each batch.
  2. Return all the meat and any juices to the pan. Add the onion and its juice and mix through. Bring to the boil, then turn the heat down to low. Stir the pepper, oregano and cinnamon through. Cover and simmer for about 1 hour, or until the meat is tender and most of the juices have evaporated.
  3. Dot or drizzle the butter over, then put the lid back on. Allow to rest for 10 minutes before serving.
  4. Serve with shepherd salad and Turkish bread.

Note

  • A hogget is a lamb that is over one year of age. Hogget is lovely in stews. As an alternative you can use lamb in this recipe; being a more tender meat, it won’t take quite as long to cook.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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