Qawarma (spiced preserved lamb)

Ingredients

• 2 1/2 libras. beef fat or margarine,melted
• 5 libras. lean lamb or mutton, cut into 1/2"cubes
• 5 teaspoons. salt
• 2 1/2 teaspoons.pepper

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Preparation

• Place the melted beef fat or margarine in a pot over medium heat and bring to a boil. Add in the lamb or mutton, if using, salt and pepper.
• Cook uncovered. Stir regularly to make sure the lamb does not stick to the bottom of the pot. Cook until lamb is well cooked.
• Remove from heat and allow to cool. Place the meat in clear glass jars covered with 1/2" of the fat.Seal tightly.
• Store qawarma in a cool, dry place till ready for use. Before using, slightly warm the qawarma and discard the fat.
• Always return unused qawarma to cool. dry place after use.