מתכון 30 ק"ג בשר טלה וזנב שומן טלה בקלחת הגדולה לחורף קווורמה מסורתית

Recipe of the Forgotten Traditional Azerbaijani Cooking Govurma from Whole ram and mutton tail!

Today my co-eater invited us to visit and asked us to help him prepare Kovurma for storage for the winter!

Words Kovurma translated as (Roasted) Kovurma from mutton, translated as (Roasted Lamb)!

Kovuram is the Traditional Cuisine of Azerbaijan which in ancient times people prepared such dishes for winter storage! In some regions of Azerbaijan, kovurmas are prepared in different ways! Even a lot of family members cook uovurma from 100 kg of calf! Today we have prepared kovurma from 20 kg of lamb and 10 kg of fat tail!

Recipe for Kovurma in Nakhchivan!

We cut a whole ram or calf!

We make pieces of meat of 100-150 grams!

We take a large pot and fill it halfway with meat and add 250 ml every 1 kg of meat!

Kovurmy should be salted more than usual!

This is to ensure that the meat does not deteriorate during storage!

Meat must not be overcooked or the meat will fall apart!

After cooking, we remove the meat from the broth, and fry the mutton fat tail in another empty castrble!

With the resulting melted mutton fat tail, we fry boiled meat!

After frying, we put kovurmy in a lacquered bucket or pan!

and pour the melted lamb fat tail to the top of the meat!

We give a full cooling until that moment the mutton fat tail does not freeze!

and store it in a cool basement!

A very important point is that Kovurma will not be very tasty if you eat it after 5-10 days after cooking!

at least you have to