Cookies Preferences
Qawarma, for those of you who might not know, is basically confit lamb. It's the most glorious ingredient which I've used in all kinds recipes, many times in an effort to replace bacon (which my husband doesn't eat). To make it you simply dice some lamb rump, salt it heavily and let it sit in your fridge overnight. When you're ready melt about a pound of lamb fat (tallow) in your heavy saucepan and add the salted diced meat. Let the lamb cook for about 30 minutes before you put it in a jar and let it cool. It can now hang out in your fridge ready to be crisped up and used in EVERYTHING!
700g lamb rump, diced to the size of your pinky fingernail
2 tablespoons salt
700g lamb fat, tallow
Toss together your lamb rump and salt in a bowl and cover before placing in the fridge overnight.
The next day place your lamb fat in a heavy bottomed saucepan on medium heat and let it melt completely. Once it has, gently add the lamb rump, stirring it occasionally so the pieces don't stick together. Cook over medium-low heat for about 30 minutes. Now spoon all of it into a large jar and let it cool before placing the lid on the jar and putting it in the fridge.
