Traditional Lamb Kawarma Recipe (or Goat)
A traditional preserve of lamb in its own fat for serving with hummus or in dishes like shakshuka.
Servings: 8 servings
Calories: 76kcal
Cost: 5
Equipment
- Mason jar or other tall container
Ingredients
- 1 lb lamb or goat shoulder meat or stew meat cut into ½ inch pieces. Ground lamb can also be used.
- 1 teaspoons (9 grams) kosher salt
- 1 ¾ cups rendered lamb fat cooking oil can be used but is a poor substitute
- ¼ teaspoon Baharat seasoning optional
Instructions
- Combine the diced lamb or goat meat with the salt and Baharat and allow to marinate overnight.
- The next day, sweat the meat in the pan you’ll put in the oven, such as a 2-3 quart sauce pan, but do not brown it, just cook it gently and stir so the meat doesn’t stick together.
- Add the fat to the pan, and bake for 2 hours @ 300F, then cool and store in a container like a mason jar.
- For the best flavor, allow the karama to age in the refrigerator for at least a week before using.
Serving
- Warm up the meat in its fat and spoon the warm kawarma over a bowl of hummus with warm pita bread, or use in dishes like shakshuka.
Notes
Hummus Kawarma (Hummus with Lamb)
This makes a great appetizer spooned on homemade hummus seasoned well with fresh lemon juice. Toast a few pine nuts and add leaves of torn mint and olive oil for a special dish.Nutrition
Serving: 2oz | Calories: 76kcal | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 37mg | Potassium: 161mg | Calcium: 5mg | Iron: 1mg