To begin, prepare your ingredients by chopping the onion, garlic, and bell pepper into small pieces. This will ensure they cook evenly and blend well into the dish.

In a large, heavy bottomed skillet, heat 2 tablespoons of olive oil or clarified butter over medium-high heat. Allow it to heat fully before adding the meat, as this helps sear the meat properly.

Add the cubed meat to the skillet in a single layer, spreading it evenly. Allow the meat to sear without stirring for about 3-4 minutes, creating a browned exterior which enhances the flavour of the kavurma.

Once the meat is browned on one side, stir it gently to brown all sides. Continue cooking for another 5-6 minutes, until the meat has a rich, golden colour. Reduce the heat to medium.

Add the chopped onions and garlic to the skillet, stirring to combine. Cook for about 5 minutes, or until the onions soften and turn translucent, releasing their aroma into the dish.

Add the chopped green bell pepper to the skillet, stirring it into the mixture. Let it cook for another 4-5 minutes until it softens and blends with the meat.

Season with ground cumin, black pepper, paprika, and salt. Stir to evenly coat the meat and vegetables with the spices. Allow the flavors to meld together over low heat for 5 more minutes, ensuring the meat is tender.

Serve the kavurma hot, garnished with freshly chopped parsley for a touch of colour and flavour. Pair it with traditional Turkish bread or rice pilaf to complete the meal, allowing diners to enjoy the full experience of this rich, savoury dish.