Govurma, a preservation method from Azerbaijani cuisine, is made by slowly roasting lamb in its own fat, then cooling and storing it. Traditionally used to preserve meat for winter, it can also be cooked fresh and served hot.
Melt the tail fat in a pot over medium heat.
Add the lamb and cook over medium heat for 15 minutes, until browned on all sides.
Add the onion, allspice, saffron, and salt. Cover and cook over low heat for 35–40 minutes, until the lamb is tender and browned in its own fat.
Serve hot with rice or bread.
It can be stored in the refrigerator, covered with its own fat, for 1 week; traditionally, the layer of fat acts as a preservative.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
