Try this Moroccan Spiced Preserved Lamb - (Khlea) recipe, or contribute your own.
Suggest a better descriptionCut 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 20 pieces. 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
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 20 servings | ||
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Calories: 114 | ||
Calories from Fat: 82 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 1085.2mg | 37 % | |
Potassium 117.8mg | 3 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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