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Awarma
Lebanese Preserved Lamb
A traditional Lebanese mountain delicacy, awarma is lamb confit, slow-cooked and preserved in its own rendered fat. This method ensures longevity, making it a staple for preservation. It's incredibly versatile and can be used in various dishes, from breakfast eggs to hearty stews.
๐ง ์ฌ๋ฃ
- 2 kg Boneless lamb shoulder(Trimmed of excess silverskin, but leave some fat attached.)
- 500 g Lamb fat(Can be sourced from a butcher or rendered from lamb trimmings. If unavailable, high-quality beef suet or even lard can be a substitute, though the flavor will differ.)
- 3 tbsp Coarse sea salt or kosher salt(Adjust to taste, but a good amount is needed for preservation.)
- 1 tbsp Lebanese seven spice blend(A common Middle Eastern spice mix. If unavailable, a blend of cinnamon, allspice, nutmeg, cloves, coriander, and black pepper can be used.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the lamb: Cut the lamb shoulder into uniform 1-inch (2.5 cm) cubes. Aim for consistency in size so they cook evenly. Place the cubed lamb in a large bowl.
โฑ๏ธ 15 minutes - 2
Season the lamb: Sprinkle the salt and seven spice blend over the lamb cubes. Use your hands to thoroughly toss and coat each piece of lamb, ensuring an even distribution of the seasonings.
โฑ๏ธ 5 minutes - 3
Render the lamb fat: In a large, heavy-bottomed pot or Dutch oven, add the lamb fat. Place over medium-low heat and allow it to slowly render down. This process should take about 45-60 minutes. You'll see the solid fat melt into a liquid, leaving behind crispy bits called 'gribenes' (which can be strained out and discarded or eaten). The goal is to obtain a good amount of liquid lamb fat.
โฑ๏ธ 1 hour - 4
Cook the lamb: Increase the heat of the rendered lamb fat to medium. Carefully add the seasoned lamb cubes to the hot fat. The fat should sizzle gently. Do not overcrowd the pot; cook in batches if necessary. Sear the lamb cubes on all sides until they are lightly browned. This step adds depth of flavor. Once browned, reduce the heat to low, ensuring the fat is barely simmering. Cover the pot tightly.
โฑ๏ธ 3 hours - 5
Slow cook to tenderness: Allow the lamb to cook gently in the simmering fat for at least 3 hours, or until the lamb is exceptionally tender and falling apart easily when prodded with a fork. The internal temperature of the fat should be maintained around 90-95ยฐC (195-205ยฐF) to ensure slow cooking without frying.
โฑ๏ธ 3 hours - 6
Shred and combine: Once the lamb is tender, carefully remove the lamb pieces from the fat using a slotted spoon, reserving the fat in the pot. Place the lamb on a clean cutting board or in a bowl. Using two forks, shred the lamb into smaller, bite-sized pieces. Discard any large pieces of gristle or bone if present.
โฑ๏ธ 15 minutes - 7
Incorporate fat: Return the shredded lamb to the pot with the reserved lamb fat. Stir well to ensure all the shredded lamb is coated in the fat. The fat acts as a preservative and adds richness.
โฑ๏ธ 5 minutes - 8
Store the awarma: Ladle the awarma into clean, sterilized glass jars or airtight containers. Ensure the lamb is completely submerged in the fat. This is crucial for preservation. Leave about 1/2 inch (1 cm) of headspace at the top of the jars. Allow to cool to room temperature before sealing.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThis is a traditional mountain preservation technique, perfect for extending the life of meat without refrigeration.
- โAwarma is incredibly versatile. It can be reheated and added to scrambled eggs for a flavorful breakfast, used as a filling for savory pastries, or incorporated into stews and rice dishes.
- โWhen stored properly, submerged in fat and in a cool, dark place, awarma can last for several months.
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- For a more complex flavor, add additional spices like cardamom, cumin, or a pinch of chili flakes during the seasoning stage.
- Toasted pine nuts can be stirred into the awarma after shredding for added texture and nutty flavor.