Monday, 5 March 2012
Fat-tailed lamb follow up
Well I finally tasted my version of qawarma. No favas, no yoghurt, no mint I just warmed it up in a pan and spread it on bread and it was fabulous. Well spiced, lamby and delicious. There were only three of us and it was a snack with drinks before dinner. However, we polished off two-thirds of it and would have eaten it all if I'd warmed up the remaining third, but I'm keeping for my friend Naomi to taste this evening.
I have four more tails in the freezer plus some ground lamb which I'll add to the next version. It will be more authentic, and even better, there will be more of this tasty dish. To any of you who think that lamb fat is overpowering with a smell of lanolin, try tail fat. You'll be surprised. And if you are still not convinced read this article by Matthew Brown.
Here is a photo of even fatter tails that Laurie from Hawk Hill Farm sent me. Please read her comment below.