Beed bil awarma

Slice the lamb into small cubes about 1 cm.

Cut the beef fat into smallish squares, place in a pot on low heat and stir every 10 minutes.

After 30 to 40 minutes the pot holds plenty of liquid fat and the cubes have crisped and shrunk; remove them.

Add the meat to the rendered fat and stir to coat thoroughly; keep the temperature on low.

Add the bay leaves and black peppercorns and cook about 30 minutes on really low heat.

Add the salt and stir well to combine.

To store, pack the meat into a sterile jar, push it down and pour the remaining rendered fat over until it completely covers the meat; keeps a few months in the fridge.

Heat a few spoonfuls of the awarma in a pan with oil, add three eggs and fry until fully cooked; scrambling is also traditional.

Garnish with a little Aleppo pepper.