Kavarma recipe


This recipe is, by far, a personal favorite. There is something about how the flavors combine that gets to me. Of course, the choice of vegetables and seasoning play a great part in this. Traditionally, a Gyuveche is used to cook the Kavarma, but if you don’t have it, you can opt for the Dutch oven cast iron Casserole. The point is that you should get creative and get this meal done. With the following instructions, be rest assured that you will get nothing but the entire flavor that will please you.

  • Yield: 4 Servings
  • Total Time: 4 Hours 30 Minutes


  • 1 onion (diced)
  • 1½ lbs. pork tenderloin (cubed)
  • 5 medium mushrooms (sliced)
  • 2 medium tomatoes (chopped)
  • 2 carrots (sliced)
  • 1 red pepper (diced)
  • 4 leek stems (cut)
  • ½ tsp cumin (ground)
  • ½ tsp oregano
  • ½ cup white wine
  • ½ cup sunflower oil (divided)
  • 2 bay leaves
  • Salt
  • Pepper
How to Make It
  1. Produce a dry rub with the salt, pepper, oregano, and oregano.
  2. Rub completely on the pork tenderloin.
  3. Heat ¼ cup of the sunflower oil inside a heavy bottom skillet. Brown the pork cubes, making sure all sides are browned. Add the wine and reduce the heat. Simmer for 5 minutes. Remove and keep it somewhere.
  4. Heat the remaining ¼ cup of oil in a pan. Sauté the onions, peppers, carrots, and mushrooms for 5 minutes. Add the ½ cup of water and cook over medium for 10 minutes. By this time, the vegetables should be soft and you shouldn’t have much water left. Put the tomatoes. Simmer for 5 minutes.
  5. Mix the ingredients and pour inside the Gyuveche or the alternatives. Include the leeks.
  6. Cover the pot and put inside a preheated 250 F oven. Leave for 3 hours. A crockpot also works if you don’t have an oven. Serve.

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