In a deep, non-stick skillet, place the ground beef and tallow and cook for about 45 minutes on low heat or until the ground beef turns into a deep amber colour. Add the salt, cinnamon and ground cloves, and mix well.Store the awarma once it has cooled down slightly in a sterilized air-tight jar. Although traditionally awarma is made and stored in a cool dry pantry, it will keep well for a year stored in the refrigerator as long as no moisture is ever presented into the jar.