Gowurma

Name: Gowurma
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Turkmen
Ingredients: 1kg lamb shoulder, cubed; 500g lamb tail fat, cubed; 1 tsp salt; 1 tsp black pepper; 1 tsp cumin; 2 bay leaves

Gowurma (gow-oor-MAH)

Turkmen Preserved Meat

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 506 kcal

Lamb slow-cooked in its own rendered fat until deeply caramelized then preserved in the solidified fat, a traditional method of meat preservation.

Nutrition & Info

Protein 30.0g

Carbs 2.0g

Fat 42.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

heavy pot or kazan ceramic storage crock sharp knife

Presentation Guide

Vessel: ceramic crock or plate

Garnishes: fresh herbs

Accompaniments: chorek flatbread, onion

Ingredients

1kg lamb shoulder, cubed
500g lamb tail fat, cubed
1 tsp salt
1 tsp black pepper
1 tsp cumin
2 bay leaves

Instructions

1
Cut lamb tail fat into small cubes and render slowly in a heavy pot over low heat until the fat is fully liquid and clear.
2
Add cubed lamb shoulder to the rendered fat and cook slowly over low heat stirring occasionally for two hours.
3
Season with salt, black pepper, cumin, and bay leaves during the final thirty minutes of cooking.
4
The meat is ready when it is deeply browned, very tender, and the fat is golden and completely clear.
5
Transfer the meat and fat into clean ceramic crocks or jars pressing down to eliminate air pockets.
6
Once cooled the fat solidifies sealing the meat which can be stored for months and reheated as needed.

💡

Did You Know?

Gowurma was the essential travel food of Turkmen nomads allowing them to carry preserved meat across the vast Karakum Desert.

Chef's Notes

Equipment Tips

heavy pot or kazan
ceramic storage crock
sharp knife

Garnishing

fresh herbs

Accompaniments

chorek flatbread, onion

The Story Behind Gowurma

Gowurma is a traditional Turkmen method of preserving meat by confit-style cooking in rendered fat, predating modern refrigeration by centuries. Nomadic Turkmen families would prepare large quantities of gowurma in autumn to sustain them through winter, storing the meat sealed in its own fat in ceramic vessels. This preservation technique was essential to survival in the harsh desert climate.

🕐 Traditionally enjoyed year-round preserved food 📜 Origins: Ancient nomadic preservation

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