Pork Kavarma Kebap – My Way – a delicious recipe with mushrooms, white wine, olive oil, onions, grains, bay leaves. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop meat into small pieces, slice onion into thin crescents and cut washed mushrooms in half.
2
Stew meat, onions and mushrooms together with lightly pressed on board with bread knife handle grains allspice and bay leaves in 3 tablespoons olive oil and 1 cup wine (or water), for 15-20 minutes or until water gets evaporated and remains fat mainly.
3
Add grounded red pepper, grounded black pepper and stir well.
4
Add 4 cups water, stir again and when bring to boil, reduce heat to medium and let it simmer for 50-60 minutes or until the meat is boiled well and water is almost evaporated.
5
Sprinkle with salt, stir well and remove from heat.
6
Serve out the portions and sprinkle with grounded chili pepper.
519
kcal
Calories
32
g
Fat
11
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 600 grams pork meat, 250 grams mushrooms, 1 cup white wine or water, 3 tablespoons olive oil, and more.
Yes, Pork Kavarma Kebap – My Way falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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