A classic home-cooked dish made by slowly braising beef in its own fat with plenty of onions over low heat. Prepared with simple ingredients, this recipe is an everyday table favorite alongside rice or bulgur pilaf.
Heat the olive oil in a wide pot, add the meat, and sauté over high heat until it releases its liquid.
Lower the heat and cook with the lid slightly ajar, stirring occasionally, until the meat becomes tender in its own juices.
Add the onions and season with cumin, salt, and black pepper; continue sautéing over medium heat until the onions turn pink.
If needed, add a little hot water and cook for a few more minutes, then transfer to a serving plate and serve hot.
Important: The flavor of kavurma comes from the meat releasing its juices and then reabsorbing them; don't rush it by raising the heat. Caution: If you don't stir the bottom of the meat often, it can stick — don't neglect stirring occasionally.
If you cut the meat into larger cubes, you get a more substantial texture at the end of frying; smaller pieces lose their moisture quickly and dry out.
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