1
Prepare the meat
10 minCut the lamb tail into small, bite-sized cubes.
Offal
Lamb tail, a prized cut in southeastern Turkish cooking, is sautéed in its own rendered fat without any added oil. Simple and carb-free, this skillet dish also travels well cold in a lunch box.
Step by Step
How to make it?
2
Render and sauté
20 minPut the cubes in a dry pan and sauté over very low heat for 20 minutes until they render their own fat.
3
Season and serve
10 minAdd the salt, black pepper, chili flakes and cumin, raise the heat to medium and sauté for 10 more minutes before serving hot.
Reminder
Keep the pan on very low heat until the fat starts to render, or the outside burns while the inside stays raw. Stir often while sautéing to prevent sticking. Allergens: none.
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