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 2¼ lb Lamb Meat (minced or 1-inch cubes)
- 1 kg 2¼ lb Lamb Fat (preferably sheep's tail fat)
- 1½ tbsp Salt
- 1 tsp Lebanese Seven-Spice optional
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!!
Notes
Notes:
- For diced meat, use tender cuts like loin or rump.
- Dice the fat into very small cubes before cooking.
- For diced meat, use tender cuts like loin or rump.
- Dice the fat into very small cubes before cooking.
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