About this Dish
A slow-simmered clay-pot stew of pork or chicken with vegetables and spices.
History & Origin
Kavarma is traditionally cooked and served in individual clay pots called "gyuveche", a method that locks in moisture over long, slow cooking.
IngredientsServes 4
🥩Pork shoulder or neck, 600g cut into bite-sized chunks
🧅Onions, 2 medium, finely chopped
🫑Green and red bell peppers, 2 total, sliced into strips
🍅Ripe tomatoes, 3 medium, chopped (or 200g canned)
🍄Mushrooms, 150g, thickly sliced
🧄Garlic, 4 cloves, minced
🫙Tomato paste, 2 tablespoons
🌶️Sweet paprika, 2 teaspoons, plus a pinch of hot paprika
🍷Dry white or red wine, 100ml
🌿Fresh parsley, small bunch, chopped, plus salt and black pepper to taste
Method
1
Heat a good splash of sunflower oil in a heavy pan over high heat. Season the pork chunks with salt and pepper, then brown them in batches until golden on all sides. Set the meat aside.2
In the same pan, reduce the heat to medium and fry the onions until soft and translucent, about 5 minutes. Add the garlic, bell peppers, and mushrooms and cook for another 4–5 minutes, stirring occasionally.3
Stir in the tomato paste and paprika, cooking for 1 minute until fragrant. Add the chopped tomatoes and wine, then return the browned pork to the pan and mix everything together well.4
Transfer the entire mixture into a clay pot or deep oven-safe dish. If you don't have a clay pot, a cast-iron casserole works beautifully. Add just enough warm water to almost cover the meat, around 100–150ml.5
Cover the pot tightly with its lid or a double layer of foil. Place it in a cold oven, then set the temperature to 180°C (350°F) and let it cook low and slow for 1.5 to 2 hours.6
In the last 15 minutes, remove the lid so the stew can reduce and develop a rich, slightly caramelised top. Taste and adjust seasoning — the sauce should be thick and deeply flavoured.7
Remove from the oven and let it rest for 5 minutes. Scatter generously with fresh parsley and serve straight from the clay pot with crusty bread or warm flatbread to soak up all the juices.User Reviews
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