Bone-in lamb brisket is slowly braised in its own fat together with plenty of dry onion. Simple yet deeply flavorful, this stew is ideal for anyone seeking a hearty main dish alongside rice or bulgur.
Place the lamb brisket in a wide pot with the lid off and sauté, uncovered, until it releases its juices and they evaporate.
Add the onion sliced into half-moons and cook over low heat, stirring frequently, until it softens and takes on a light color.
Add salt, black pepper and thyme, sauté for a few more minutes, then remove from the heat, cover, and let it rest.
Transfer to a hot serving plate and serve alongside rice or bulgur.
Important: Sauté the brisket uncovered first and wait for it to fully release its juices; covering it too early causes the meat to boil instead. Caution: Stir the onion often over low heat so it doesn't burn.
Adding a pinch of thyme at the end of the kavurma balances the dry onion's slightly sweet smell and adds depth to the dish.
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