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Kovurma is a traditional Turkmen dish made with tender cuts of lamb or beef, typically enjoyed during family gatherings and special occasions. It holds a special place in Turkmen culture, symbolizing hospitality and the joy of sharing meals with loved ones. Often served with rice or bread, Kovurma is a hearty and flavorful dish that warms the heart.
Cut the lamb or beef into bite-sized pieces. Season with salt, black pepper, ground cumin, and ground coriander. Mix well to coat the meat evenly with the spices.
In a large skillet or frying pan, heat the vegetable oil or lamb fat over medium-high heat.
Add the seasoned meat to the hot skillet. Fry until the meat is browned on all sides, about 5-7 minutes. Stir occasionally to ensure even cooking.
Add the thinly sliced onions and minced garlic to the skillet with the meat.
Continue to cook, stirring occasionally, until the onions are soft and golden brown, about 10-15 minutes.
Taste and adjust the seasoning with more salt and black pepper if needed.
Transfer the kovurma to a serving dish.
Garnish with fresh herbs such as parsley or cilantro.
Enjoy your meal!
Kovurma is a savory dish made with tender pieces of lamb or beef, sautéed with onions and spices, creating a rich flavor.
Kovurma originates from Turkmenistan, where it is a staple dish reflecting the country's rich culinary traditions.
Key ingredients include lamb or beef, onions, garlic, vegetable oil or lamb fat, ground cumin, and ground coriander.
Kovurma takes approximately 35-45 minutes to prepare and cook.
Kovurma is typically served with rice or flatbread, and can be accompanied by fresh herbs and a side salad.