Lamb fried in a frying pan Govurma in Azerbaijani

Lamb flesh is cut into portions of about thirty grams, crumbled in a mixture of peppers and salt, and then fried until an appetizing crust appears. Usually I fry it in a frying pan heated with lamb fat and it turns out very tasty. It must be said that in Azerbaijani cuisine, govurma serves as a kind of preparation for other dishes. For example, if you mix govurma with crumbly boiled rice, you will get something like pilaf. I often eat govurma with the most ordinary wheat porridge, watering it with crushed fat, on which the lamb meat was fried. Surely this is the simplest food that can only be made from mutton. I heard this culinary recipe in a radio program dedicated to the cuisine of the peoples of the East. I didn't even have to write it down, it's so easy to prepare, and for real oriental culinary recipes it's very rare.