Sac Kavurma (Turkish Lamb Sauté)

Sac Kavurma (Turkish Lamb Sauté) is a simple yet delicious Turkish dish made by sautéing the lamb with onions, peppers, tomatoes, and spices over high heat.

Kavurma is traditionally cooked in a shallow two-handled pan called "sac" which has its origins in the cooking utensils used by nomad Turks.

But don't worry if you don't have a sac pan, you can still make saç kavurma using an Asian wok to create high heat and sear the meat in its own fat.  

Jump to:

• What is Kavurma?
• Origins of Sac Kavurma
• Why This Recipe Works?
• Ingredients For Sac Kavurma
• How to Make the Perfect Kavurma?
• Top Tips From the Chef
• Serving Sac Kavurma (Turkish Lamb Sauté)
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Sac Kavurma (Turkish Lamb Sauté)

This delicious and traditional Turkish Lamb sauté recipe is very easy to prepare and is ready in just 40 minutes.

Although it is a tradition to serve it during Eid, you can also serve it as a weekday meal or for a dinner party.

What is Kavurma?

Kavurma is a type of sautéed meat dish popular in Turkish cuisine and there are a few different versions. 

Apart from Sac Kavurma, there is a dish called çoban kavurma or Shepherd's Kavurma similarly comprises meat sautéed with onion, tomato, and capsicum.

Another related dish is Winter Kavurma is made by slow cooking the meat in its own fat, very similar to confit.

This type of kavurma was in the past an important part of the diet and was particularly used in times when fresh meat was scarce.

It was often prepared from the meat of sheep slaughtered in the autumn, for storage during the winter, when small amounts would be used to flavor vegetable and rice dishes.

Origins of Sac Kavurma

Sac Kavurma has a long and rich history that can be traced back to the nomadic tribes of Central Asia who eventually settled in Anatolia, modern-day Turkey.

These tribes were known for their skills in animal husbandry, and they used to cook their meat on a large, round metal plate called a "sac", which was heated over an open flame.

This method of cooking allowed the meat to cook quickly and evenly, resulting in tender and flavorful dishes.

As these tribes migrated to different parts of the world, they brought their cooking techniques and traditions with them, including the use of the sac.

Over time, the dish evolved to include various seasonings and ingredients that were readily available in different regions.

In Turkey, Sac Kavurma is a staple in households and restaurants alike. It is a popular dish for special occasions and celebrations.

Why This Recipe Works?

• It's a delicious and satisfying dish - With its tender and juicy lamb meat, complex flavor profile, and customizable seasoning, Sac Kavurma is a crowd-pleaser.

• Saç kavurma dish is easy to make - While Sac Kavurma may seem like a complicated dish, it's actually quite easy to make at home. With just a few high-quality ingredients and a traditional metal plate (or a skillet), you can create a delicious and authentic dish in no time.

• It's a versatile dish - You can serve Sac Kavurma on its own as a main course or use it as a filling in other dishes, such as pita sandwiches or wraps. This versatility makes it a great option for meal planning or for entertaining guests.

Ingredients For Sac Kavurma

• Lamb - I use marbled cut meat with some fat such as shoulder or neck fillet. Cut the meat into small cubes and trim the fat off to render it for your kavurma.

• Lamb fat - Lamb tail fat is a common ingredient for this dish but it is not easy to find it here in the UK. Instead, I trim the fat from the meat and cut it into small pieces. You might also be able to find lamb fat from your butcher for rendering. Alternatively, you can use ghee.

• Peppers - I prefer using Turkish green peppers for this dish. They are one of the most popular peppers in Turkish cuisine. They are usually mild but some of them can be quite hot. You can replace them with bell pepper or Spanish Padron peppers.

• Tomatoes - Red & juicy summer tomatoes are always the best option but you can use any type of tomatoes you have in hand.

• Garlic - You can turn it into a paste with a mortar and pestle or grate using a Microplane zester before adding it to kavurma.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.

How to Make the Perfect Kavurma?

This is a very simple, straightforward recipe and to achieve the best results, you need to follow a few simple steps:

Heat a large pan (sac, wok, or cast iron pan) on medium heat, add the lamb fat and let it gently warm up, and begin to liquefy.

Stir it occasionally and keep it simmering until the fat becomes tiny bits.

Turn the heat up to high and then add the diced lamb.

Cook the lamb for 8-10 minutes over high heat, stirring continuously.

Let it release its water and absorb it back. 

Add the cumin, freshly ground pepper, paprika, and thyme, and sauté for a minute.

Add the sliced onions and peppers to the meat and sauté for a few more minutes on high heat.

Toss in the tomatoes along with the tomato paste and then cook until they are slightly tender.

Add the salt, give it a good stir, and then serve it hot with Turkish Rice (Sehriyeli Pilav) or Bazlama (Turkish Flatbread).

Top Tips From the Chef

• If you want your lamb sac kavurma tender and soft, cook it on high heat, and don't add salt until the very end of the cooking process.

• Lamb tail fat is a common ingredient for this dish and adds extra flavor to the Kavurma dish. If you can't find lamb fat, trim the fat from the lamb meat and cut it into small pieces, and render it as stated in the recipe card.

• You can make this recipe with other meat instead of lamb such as goat, veal, or chicken. The cooking time might vary depending on the type of meat.

Serving Sac Kavurma (Turkish Lamb Sauté)

There are many ways to enjoy this traditional Turkish dish and the options are endless.

You can serve Sac Kavurma with some bread to mop up the juices.

Our favorites are Turkish Pide Bread - Ramazan Pidesi, Garlic Naan - Indian Flatbread, and Bazlama (Turkish Flatbread).

This dish is also perfect to serve over rice or with some potato dishes such as Crispy Sauté Potatoes With Garlic, Bulgur Pilavi (Turkish Bulgur Rice Pilaf), Batata Harra (Lebanese Potatoes), and Turkish Rice (Sehriyeli Pilav).

To turn it into a feast, why not add some Coban Salatasi (Turkish Shepherd's Salad) or a cooling Cacik (Turkish Yoghurt With Cucumbers)?

Storage and Reheating

You can keep the leftovers of this delicious lamb dish in the fridge for up to 5 days in an airtight container.

You can also store the leftovers in the freezer for up to 3 months.

To freeze, allow the leftovers to cool down and place them in an airtight container before freezing.

To reheat in the microwave, place the meat in a microwave-safe dish and cover with a damp paper towel.

Heat on medium power for 1-2 minutes, stirring occasionally, until heated through.

Recipe FAQs

Related Recipes

For more delicious traditional Turkish Recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious traditional Sac Kavurma (Turkish Lamb Sauté) as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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