- 1 kg boneless lamb (It can be done with veal, I made it with lamb)
- 1 medium onion
- 1 small piece of lard (Hand sized)
- Salt, pepper, cumin, thyme
First of all, we chop the lamb meat into cubes, put it in a medium-sized pot, divide the onion into four, put it on the meat, close the lid of the pot, and roast it on low heat (without adding water), so as the meat is roasted, it gives out its juice.
We roast the lamb meat, which gives its water, until it absorbs its water (if the meat is soft, we pour the remaining water if the water is still in the pot).
On the other hand, we chop the tail fat into small pieces and melt it in a separate pan. After the fat has melted, we pour it over the softened lamb meat (separating the pulp).
We roast a nice lamb meat and melted tail fat for 10 minutes. After about a few minutes, we turn off the stove and add salt and spices, our roast is ready to serve. Bon appetit.