Gueddid (spiced dried lamb, safe oven method)

Name: Gueddid (spiced dried lamb, safe oven method)
Prep time: 1440 min
Cook time: 300 min
Total time: 1740 min
Cuisine: Moroccan
Ingredients: 1.5 kg lean lamb leg or shoulder, or beef topside; 60 g coarse salt; 8 garlic; 2 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp sweet paprika; 1 tsp chilli flakes; 2 tbsp white vinegar; 2 tbsp olive oil

القديد (gueddid): salted, spiced Eid lamb strips cured in the fridge and dried in a low oven

Features:

High protein Dairy free Make ahead

Cuisine:

Moroccan

After Eid al-Adha, families across Morocco traditionally cut part of the sacrificed lamb into strips, rub it with salt, garlic, cumin and coriander and hang it on rooftop lines in the sun for days; the gueddid is then kept for Ashura couscous, lentil stews and eggs. Sun-drying meat at home is not safe without strict control, so this version cures the strips in the fridge, then dries them in a low oven until the meat is cooked through to at least 71 °C and leathery-dry, with the same deep, salty, cumin flavour. The common mistake is cutting thick strips: anything over 1 cm stays moist in the centre. Chef's tip: semi-freeze the meat for an hour first so you can slice it thinly and evenly. Not for anyone on a low-salt diet.

Total time: 1740 min
Difficulty: medium
Serves: 10

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Ingredients

Serves10

3 ⅓ lb lean lamb leg or shoulder, or beef topsidefat and sinew trimmed
2 ⅛ oz coarse salt
8 garliccloves, crushed
2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp sweet paprika
1 tsp chilli flakesopt
2 tbsp white vinegar
2 tbsp olive oilfor storing

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What you'll need

Kitchen thermometer

Spices & pantry

Fresh ingredients (3)

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Method

0/6 done

Step 1: Freeze 3 ⅓ lb lean lamb leg or shoulder, or beef topside for an hour until firm, then slice along the grain into strips 1 cm thick, 3 cm wide and about 20 cm long.
60 min
Step 2: Mix 2 ⅛ oz coarse salt, 8 garlic, 2 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp sweet paprika, 1 tsp chilli flakes and 2 tbsp white vinegar into a paste and rub it into every strip.
5 min
Step 3: Layer the strips in a glass or plastic box, cover and cure in the fridge (below 5 °C) for 24 hours, turning once. Liquid will gather; pour it off.
1380 min
Step 4: Heat the oven to 194°F (no fan) and pat the strips dry. Hang them over the oven bars or lay them on wire racks over trays, not touching.
30 min
Step 5: Dry with the door wedged slightly open with a wooden spoon, turning after 2 hours, until the strips are dark, firm and bend and crack without any moisture inside. The meat must reach at least 160°F during drying; check one thick strip with a thermometer in the first hour.
270 min
Step 6: Cool completely. Store in an airtight jar in the fridge for up to 1 month, or brushed with 2 tbsp olive oil and frozen for 6 months. Soak and simmer before using in couscous or stews.

Nutrition per serving

Calories: 160 kcal
Protein: 24 g
Carbs: 1 g
Fat: 7 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does gueddid (spiced dried lamb, safe oven method) take?: About 1740 minutes in total: 1440 minutes to prepare and 300 minutes to cook.
How many people does it serve?: 10 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
What can I use instead of ground coriander?: Coriander seeds, toasted and ground.

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