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2lb (1 kg) lamb fillet
100 g fat
1/4 cup each vinegar and olive oil
1 teaspoon each ground nutmeg, cardamom, cinnamon, cumin, cloves, all spice, black pepper, mistika and salt

Serves 4 persons

Cut the lamb fillet into thin strips (1/2 cm).

Cut the fat into thin strips too.

Mix the seasoning together with the vinegar and the olive oil.

Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.

Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.

Serve with Tahinah sauce and salad.



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