About this dish
Preserved lamb cooked slowly in its own fat, traditionally used to flavor eggs and stews through winter.
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Ingredients
🐑1kg lamb, cubed with fat
🧂2 tbsp salt
🌿1 tsp allspice
Method
Serves 21
Render the lamb fat slowly in a large pot.2
Add cubed lamb meat, salt, and allspice.3
Cook slowly until the meat is very tender and fully cooked in its own fat.4
Store the meat submerged in its rendered fat in a sealed container.5
Use spoonfuls to flavor eggs, rice, or stews as needed.✓ What Makes it Authentic
Awarma is a traditional Levantine preserved meat, historically made to store lamb through the winter months.
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