| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | La, Times | 20 | Servings |
INGREDIENTS
| 1 1/2 | lb | Boneless lamb shoulder |
| 3 | T | Coarse salt |
| 1 | Garlic head, crushed | |
| 1 1/2 | t | Dried red pepper flakes |
| 1/2 | T | Ground coriander |
| 1 | t | Ground cumin |
| 1/2 | t | Vinegar |
| Olive oil | ||
| 2 | T | Chopped hard meat fat |
| preferably from | ||
| Lamb kidneys | ||
| pieces. |
INSTRUCTIONS
Cut meat into 20 strips, each about 3- by 1- by 1/2-inch. Combine salt and garlic and rub into meat. Stack meat in bowl, cover and refrigerate 8 hours or overnight. Dry meat with paper towel when ready to cook. Combine red pepper flakes, coriander and cumin with vinegar and rub into meat. Set meat on wire rack over jelly roll pan to catch drips. Bake at 175 degrees until dry but still supple, 4 to 8 hours, depending on density of meat. Heat 3 to 4 tablespoons olive oil in 9-inch skillet and melt meat fat, if using. When hot, add meat and fry until all slices are crisp, about 3 minutes. Remove skillet from heat and allow fat and meat to cool to room temperature. Place meat in clean dry jar and strain fat over top. Top with about 3/4 cup oil and store in refrigerator. Yields Each piece: 63 calories; 1081 mg sodium; 17 mg cholesterol; 4 grams fat; 1 gram carbohydrates; 5 grams protein; 0.07 gram fiber Comments: Hard meat fat is optional but necessary if you intend to store khlea more than few weeks. Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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