Kurdish Fried Meat in Broth (Qeli)
Qelî (قلي) traditionally means meat (lamb or kid goat) long-braised and confited in its own fat to preserve it, classically served with rice and a dried-apricot sauce (qeysî) and strongly associated with the town of Akre and Newroz feasts. This documented recipe is the fried-then-braised-in-broth style; for true confit Qeli, cook the fatty meat until the water evaporates, then store it submerged in its own rendered fat.
Method
Cut the meat into 2-inch pieces; rub with the salt and lemon juice and refrigerate 1-2 hours.
Remove the meat, reserving the marinade.
Heat oil in a frying pan over medium heat and fry the meat in batches 15-20 minutes until lightly browned.
Transfer the meat to a large pot with the grated onions, reserved marinade, and just enough water to barely cover.
Bring to a boil, stir in the cumin and turmeric, then simmer uncovered 40-45 minutes.
Adjust seasoning, garnish with cilantro and serve with flatbread or rice.