BEEF Kavarma Kebap

Cut the meat in strips, season with salt and pepper and leave for half an hour. Then heat the fat in a pan and brown the meat. Take the meat out and put aside, in the same oil fry the finely chopped onion for 2-3 minutes and add to the meat. Season with salt, pepper, paprika and gently stir to mix the meat and onions.

Add the stock, wine and the chopped garlic to the hot oil in the pan, bring to the boil, simmer for few minutes to reduce the sauce, then thicken with cornflour.

You can serve with mashed or roast potatoes using the sauce as gravy.