About this dish
Salted, sun-dried leg of lamb, a traditional method of preserving meat through the winter.
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Ingredients
🥩1 leg of lamb
🧂Coarse salt
🌰Black pepper
Method
Serves 21
Rub the lamb leg generously with salt and pepper.2
Hang the salted meat in a cool, well-ventilated place to dry for several weeks.3
Once fully dried, slice thinly and cook by frying or simmering into stews.4
Rehydrate slices in water before cooking if very firm.✓ What Makes it Authentic
Landhi is a traditional preserved meat from Afghanistan, historically prepared in autumn to provide meat through the winter months.
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