Gowurma — Print Recipe — The Culinary Codex

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

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.