Aunt Negla'S Awarma

1. 1

   Salt the meat heavily and saute in a heavy pan, Cook past watery stage continue until tender but not mushy.

2. 2

   meanwhile melt down fat and cook slowly until clarified.

3. 3

   strain fat into jars containing the cubed lamb.

4. 4

   the original recipe called for 1 leg of lamb + 1 lamb shoulder + 1 big sirloin.

5. 5

   Seal the jars store in a cool dry place.

No additional tips available.