A valued delicacy in southeastern Turkish cuisine, lamb tail is prepared by rendering and frying it in its own fat without adding any oil. This simple preparation contains no carbohydrates and can also be served cold in portable containers.
Cut the lamb tail into small cubes about the size of chunks of stew meat.
Put the cubes in a dry pan and fry over very low heat for 20 minutes, until they release their fat.
Add the salt, black pepper, Turkish red pepper flakes, and cumin. Raise the heat to medium and fry for 10 more minutes, then serve hot.
Keep the pan over very low heat until the tail fat begins to render; otherwise, the outside may burn while the inside remains raw. Stir often during cooking to prevent sticking. No allergens listed.
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