Maqdeed

Ingredients

Quantities for 6 servings.

• 1.5 kg Lamb, boneless
• 120 g Coarse salt
• 3 tbsp Turmeric
• 3 piece Onions
• 6 clove Garlic
• 2 piece Dried chilli
• 80 g Ghee
• 1 tbsp Cumin
• 500 g Rice, to serve

Method

1. Cut the lamb into two-finger strips along the grain.
2. Rub the strips all over with salt and turmeric, sparing neither.
3. Hang the meat in shade with a draught and dry it three to five days, until fully hard.
4. Soak the dried meat in cold water for two hours, changing the water once.
5. Boil the meat forty minutes, until it softens and starts to come apart in threads.
6. Fry the onion with the garlic, cumin and chilli in ghee until golden.
7. Add the shredded meat and fry ten minutes more, to browned edges. Serve it with rice.