Maqdeed

Method 7 steps

1. 1

   Cut the lamb into two-finger strips along the grain.

2. 2

   Rub the strips all over with salt and turmeric, sparing neither.

3. 3

   Hang the meat in shade with a draught and dry it three to five days, until fully hard.

4. 4

   Soak the dried meat in cold water for two hours, changing the water once.

5. 5

   Boil the meat forty minutes, until it softens and starts to come apart in threads.

6. 6

   Fry the onion with the garlic, cumin and chilli in ghee until golden.

7. 7

   Add the shredded meat and fry ten minutes more, to browned edges. Serve it with rice.