SAEDNEWS: How to Make a Delicious Beef Qavurma (Traditional Meat Stew)
According to Saednews, Ghovarmeh is a classic Persian lamb dish known for its rich flavor and tender texture. While the traditional version often requires extra preparation, this simplified recipe delivers the same authentic taste with minimal effort. Since it skips lengthy browning steps, it's an excellent choice for a busy lunch or dinner.
800 g lamb, cut into medium-sized pieces
100 g lamb tail fat, chopped
2 onions, sliced
2 cups water
2 bay leaves
1 cinnamon stick
Ground turmeric, to taste
Ground black pepper, to taste
Ground red pepper (or chili powder), to taste
Salt, to taste
Pour the water into a large pot and bring it to a full boil over high heat.
Add the lamb pieces to the boiling water.
Skim off any foam that rises to the surface to remove impurities and improve the flavor.
Add the sliced onions, chopped lamb tail fat, bay leaves, cinnamon stick, turmeric, black pepper, and red pepper.
Cover the pot, reduce the heat to low, and simmer for about 2 hours. Cook until the liquid has nearly evaporated and the lamb tail fat has rendered its oil.
Remove the bay leaves and cinnamon stick.
Let the lamb cook for a few more minutes in its own rendered fat until lightly browned.
Stir in the salt at the end of cooking and serve immediately.
Adding salt at the end of cooking helps keep the lamb tender.
For a faster version, use a pressure cooker and cook for approximately 45 minutes.
This traditional Persian lamb dish pairs perfectly with fresh bread or steamed white rice.
