Kavarma: Bulgarian Clay-Pot Stew

Method

1. 1

   Prepare the meat

   Dice the meat, then remove any excess fat and membrane.

   5 min
2. 2

   Brown the meat

   Fry the meat in hot oil over a high heat until it changes colour, then remove it from the pot.

   8 min
3. 3

   Onion and pepper

   Fry the onion in the same fat, then add the paprika.

   5 min
4. 4

   Seasoning

   Return the meat to the pot, stir in the tomato purée, sweet paprika and black pepper, then pour over the wine.

   2 min
5. 5

   Simmering

   Cover and simmer over a low heat for 30–40 minutes, stirring occasionally. You can also cook it in a clay pot in the oven at about 180°C for 1.5 hours.

   35 min
6. 6

   Serving

   Serve piping hot in the clay pot, sprinkled with parsley.

   1 min