Qawarma is a traditional method of preserving pieces of heavily seasoned meat in the animals own fat.
Keyword: Charcuterie, Confit, Venison
1lbfatty stew meat, preferably from a shoulder cut into ½ inch piecesVenison, lamb, and goat will be the best here
1teaspoon9 grams kosher salt
1 ¾cupsrendered tallow (preferably from the same animal)cooking oil can be used but is a poor substitute
¼teaspoonBaharat seasoningoptional (you can substitute a pinch of pumpkin pie spice)
Combine the diced lamb or goat meat with the salt and Baharat if using 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, stirring here and there, which prevents the meat from sticking together after it's cooked.
Add the fat to the pan, and bake for 2 hours at 250F, then cool and store in a container like a mason jar.
For the best flavor, let the qawarma age in the refrigerator for at least a week before using. To use it, warm it or microwave in quick bursts (without the metal lid) then ladle out meat and some of the fat for cooking as needed.
Variation: Ground Meat I've found references to this being made with ground meat too, so know that you could also substitute that here, which would make portioning out meat and fat a bit easier.