Awarma, Qawarm, Lebanese Lamb Confit
Description
Awarma (also spelled Qawarma) is a traditional Lebanese lamb confit made by slow-cooking minced or diced lamb in a generous amount of rendered lamb fat to create a rich, savory preserve.
Ingredients
- 1 kg 2 lb 4 oz lamb meat, minced or diced into 2.5 cm (1-inch) cubes. If you're using minced lamb, almost any cut will work. However, if you're dicing the meat, as I did, I recommend using lamb loin or rump, as both cuts are tender and full of flavor.
- 1 kg 2 lb 4 oz lamb fat, preferably sheep's tail fat (leyya or lieh), although other cuts of lamb fat can also be used. Dice the fat into small cubes yourself, or ask your butcher to prepare it for you.
- 1½ tablespoons salt
- 1 teaspoon Lebanese seven-spice blend or allspice optional. I personally prefer my awarma without any spices, allowing the natural flavors of the lamb and rendered fat to shine through.
Instructions
- If you're dicing the fat yourself, make sure it is well chilled, as this makes it easier to handle and cut. Using a serrated knife, dice the fat into small cubes, approximately 2.5 cm (1 inch) in size.
- Trim away any remaining bits of meat from the lamb fat.
- Season the meat generously with salt, then cover and refrigerate.
- Add the fat to a heavy-bottomed stockpot and simmer, uncovered, over medium-low heat, stirring occasionally and scraping the bottom of the pot with a wooden spoon. It takes about 30 minutes for the fat to melt and render, leaving small bits of golden-brown cracklings floating in the clear, rendered fat.
- Using a fine-mesh sieve, strain the rendered fat to remove the small bits of browned fat. Most people keep these cracklings, but I prefer to discard them.
- Return the rendered fat to the stockpot and add the diced or minced lamb. Cook over medium-low heat, stirring occasionally. Leave the stockpot uncovered, as the meat will release moisture as it cooks.Continue cooking for about 25 minutes, or until the released liquid has evaporated and the meat is thoroughly cooked. You will be left with the lamb and rendered fat, as fat does not evaporate like water.Remove the pot from the heat and allow the awarma to cool completely. Then, transfer it to clean, dry jars, making sure the meat is fully covered with the rendered fat. Turn the jars upside down and leave them that way for 2 hours.
- It is best to store the awarma in the fridge, where it keeps well for up to one year. Happy eating!!
Tried this recipe?Let us know how it was!