Kavurma

Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Similar dishes are known in Central Asia as kuurdak. It's present in cultures and cuisines of Turkey, neighbouring countries, including the Balkans, most notably in Serbia. Its name comes from the Turkic word for the technique of frying, qawirma which subsequently was adopted into other languages such as Persian, Arabic, and Urdu-Hindi. Through these, the word - kavurma in the modern Turkish language - was the root of the names for other widely different dishes, such as the braised korma of the Indian Subcontinent, the stewed qovurma of Azerbaijan and the stewed ghormeh of Iranian cuisine. Despite the use of the same root word, it is quite possible that the dishes themselves are not related. In Turkey, kavurma or saç kavurma refers to a dish made by sautéing or frying onions and meat such as lamb, beef, hare or other game briskly over a high heat. Peppers such as urfa biber are nearly always used, and the dish is cooked and often served in a shallow two-handled pan or saç which has its origins in the cooking utensils used by nomads. Çoban Kavurma, "shepherd's kavurma", similarly comprises meat fried with onion, tomato and capsicum, while sahanda kavurma is served in a small metal pan called a sahan.

Source: Wikipedia