452 – Khlii Express – Moroccan meat jerkey / الخليع – القديد المغربي
- 500 grams (1 pound) lamb shoulder (or other cut of lean lamb or beef)
- 100 g (3.5 oz.) lamb or beef fat
- 1 tablespoon ground coriander seed
- 1 teaspoon ground cumin
- 1/2 tablespoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, grated
- 80 ml (1/3 cup) olive oil
Step 1: Prepare the Ingredients
1- Cut the meat into this thin strips and the fat into small pieces.
Step 2: Marinate the Meat
1- In a large bowl, mix all ingredients together: meat, fat, spices, garlic, and olive oil. Cover and let it marinate overnight.
Step 3: Cook the Meat
1- The next day, place the meat and marinade in a pot or dutch-oven.
2- Cover and cook over low heat for around 2 hours. You will notice that the fat will melt and the meat will cook. Continue cooking until the meat has darkened and becomes dry a bit. Don’t forget to stir from time to time.
3- Place the cooked meat and sauce in a glass jar and let it cool down completely before covering it and placing it in the fridge. You can store it up to 1 month in the fridge.