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South Dakota chislic
Fried cubes of lamb with garlic salt and saltine crackers
Chislic is the official nosh of South Dakota, brought to the prairie by Germans from Russia and served at taverns and county fairs around Freeman and Sioux Falls. Bite-size cubes of lamb or mutton are deep-fried or grilled on skewers, tossed in garlic salt and eaten with cocktail sticks, with saltine crackers and hot sauce on the side. Chef's tip: cut the cubes all the same size, about 2 cm, so they cook evenly in the short time in the oil.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/4 doneStep 1: Pat the 1 ½ lb lamb leg or shoulder completely dry with kitchen paper. A common mistake is frying wet meat, which spits and stews instead of browning.
5 minStep 2: Heat the 4 ¼ cups vegetable oil in a deep, heavy pan to 350°F. Fry the cubes in 3 batches for 2–3 minutes, until browned outside and cooked through to at least 145°F in the centre.
10 minStep 3: Drain on kitchen paper and toss straight away in a bowl with the 1 ½ tsp garlic salt and ½ tsp black pepper.
2 minStep 4: Serve hot on a plate with cocktail sticks, 4 tbsp hot sauce and 1 packet saltine crackers.
1 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 30 g
- Carbs
- 0 g
- Fat
- 28 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does south Dakota chislic take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 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.
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