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Lamb with bacon fried in a pan

Azerbaijani Govurma (Pan-Fried Lamb)

A magnificent meal for serious meat lovers! I usually serve firm canned tomatoes alongside this Azerbaijani dish. Azerbaijani-style govurma — pan-fried lamb — comes together astonishingly simply.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Lamb (boneless)

250

Lamb fat (lamb)

Onion

Ground black pepper

Ground red pepper

Salt

Parsley

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 15 g

Fats 50 % 16 g

Carbohydrates 3 % 1 g

203 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

Rinse the meat,
Step 3:

pat it dry,
Step 4:

and cut it up.
Step 5:

The spices.
Step 6:

Coat the meat
Step 7:

Slice the onion and
Step 8:

add it to the meat.
Step 9:

Step 9:
Step 10:

In the lamb fat,
Step 11:

fry the meat
Step 12:

on both sides.
Step 13:

Step 13:
Step 14:

Step 14:
Step 15:

Step 15:

Cut the boneless lamb into bite-sized pieces of about an ounce each, toss them in a mix of the peppers and salt, then fry until they take on an appetizing crust. I usually fry them in a skillet heated with rendered lamb fat, and it comes out delicious. It's worth noting that in Azerbaijani cooking, govurma serves as a kind of base for other dishes. Mix it with fluffy boiled rice, for instance, and you get something close to pilaf. I often eat govurma with plain cooked wheat, spooning over the melted fat the lamb was fried in. It may well be the simplest thing you can make from lamb. I first heard this recipe on a radio show about the cuisines of the East. I didn't even need to write it down — that's how easy it is, which for a genuine Eastern recipe is a real rarity.