Deep-fried Lamb (Libya)

World-Bites (82) / Deep-fried Lamb

Libyan cuisine derives much from the traditions of the Mediterranean and North Africa, with an Italian influence, a legacy from the days when Libya was an Italian colony. Libyan cuisine is often referred to as “tent cookery”-- tasty and healthy, but not sophisticated. In addition to dishes that consist of oil, milk, rice, vegetables, dates, semolina, and pasta products, meats are most of the times prepared in a manner that makes for easily digestible dishes. People from Libya love meat dishes, especially those consisting of lamb, and they are prepared in different ways. Deep-fried lamb is a popular dish at partiesve as main meal.

Ingredients:

6 lamb leg steaks, halved
1/2 tsp turmeric
1 garlic clove, grated
1 egg, beaten
1/2 tsp freshly-ground black pepper
1/2 tsp salt
juice of 1 lemon
300g bread-crumbs
oil for deep frying

Method:
Combine the lemon juice, salt and spices in a bowl then add the lamb pieces and toss to combine. Set aside to marinate for 10 minutes then remove the lamb before beating the egg in to the marinade. Return the lamb to the bowl then cover and refrigerate for 80 minutes.
When the lamb has marinated long enough heat oil in your deep fryer or to a depth of 6cm in a wok or large pan. When the oil is hot remove the lamb from the marinade and roll in the bread-crumbs to coat evenly. Add to the hot oil and fry until browned and cooked through (about 10 to 20 minutes depending on the size of the steaks and how well done you want the meat).