Aunt Negla's Awarma

"Traditional way to preserve scrap meat in Lebanon."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
3
Yields:
5 quarts
Serves:
20
Advertisement

ingredients

  • 3 lbs lamb fat
  • 3 lbs lean lamb, cubed 3/4-inch
  • 1 tsb salt (or more)
Advertisement

directions

  • Salt the meat heavily and saute in a heavy pan, Cook past watery stage continue until tender but not mushy.
  • meanwhile melt down fat and cook slowly until clarified.
  • strain fat into jars containing the cubed lamb.
  • the original recipe called for 1 leg of lamb + 1 lamb shoulder + 1 big sirloin.
  • Seal the jars store in a cool dry place.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I always barbecued and camp cooked but now that I am retired and my wife is disabled I do almost all the cooking. My preference is for recipes that are fairly simple with over the top results. And most important I still ride my 1940 Indian!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes