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ARMENIAN KHAVOURMA - A BRAISED CONFIT OF BEEF AND LAMB
I remember as a youngster an earthen crock filled with this meat and was preserved with a deep layer of fat covering the meat with no refrigeration. With modern day freezers and vacuum sealers,
this type of food preservation has outlived it’s practicality. It certainly gives a look back at how things had to be done before modern conveniences.
KHAVOURMA - AN ARMENIAN BRAISED CONFIT OF BEEF AND LAMB
INGREDIENTS:The number of servings in this recipe depends on how the meat is used.
● 5 lbs. beef chuck, round or sirloin, cut in 1" cubes ● 5 lbs. lamb leg, boned, cut in 1" cubes (leg of lamb) ● ½ lb. white beef fat (suet), cut up
● ½ lb. white lamb fat, cut up ● 3 Tablespoon(s) coarse Kosher salt
● 1 Tablespoon(s) fresh ground black pepper
1. In large pot, melt cut-up pieces of beef and lamb fat, then add beef cubes. Cook 45 minutes.
2. Add the lamb cubes and cook, stirring occasionally to prevent the meat from scorching.
3. Cover and cook together another 45 minutes to an hour.
**This meat should be cooked in fat only. Do not add any water.
4. When the meat is very tender, put in Corning Ware or Pyrex bowl.
5. Press down on the meat. When fat comes to top, drain it off.
6. This meat keeps well.
7. Serve hot or cold.
Note: This prepared meat can be used as you would any other lamb or beef. It goes well with potatoes, bulgur or rice pilaf, egg noodles, and goes especially well with root vegetables.