Aunt Negla's Awarma

Submitted by Dave Clements

"Traditional way to preserve scrap meat in Lebanon."

 

• Ready In: 1hr 10mins
• Ingredients: 3
• Yields: 5 quarts
• Serves: 20

ingredients

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

directions

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