In this method, lamb is slowly cooked in its own fat, often in large batches after Eid al-Adha for storage. Covered with its own fat and kept in the refrigerator for weeks, it can be served hot or eaten cold in slices as a snack.
Melt the tail fat in a wide pot over low heat. Once the solid pieces are crisp and golden, strain them out and set aside; continue with the rendered fat.
Turn the lamb leg pieces in the rendered fat over high heat and cook until they release and reabsorb their juices. Then lower the heat.
Add the onion, salt, black pepper, cumin, and bay leaf. Cover and cook over low heat until the meat has fully absorbed its juices and releases its own fat.
Once the mixture has cooled to room temperature, transfer it to clean jars, cover it with its own fat, and refrigerate.
When transferring the kavurma to jars, make sure it is covered with a layer of fat at least 1 cm thick; any part exposed to air will spoil quickly. It can be stored for 3 weeks in the refrigerator or 3 months in the freezer.
Kavurmayı ilk yaptığımda yağı yeterince eritmeden eti attım, et suyunu bırakınca yağda değil kendi suyunda haşlandı ve dokusu yumuşak olmadı. İkinci denemede yağı iyice erittikten sonra eti ekleyip tuttu, şimdi hep öyle yapıyorum.
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