Kadide: Tunisian Spiced and Preserved Lamb

When Tunisian country people make kadide, they spice their lamb strips, leave them overnight, wipe them dry, and then hang them out on a line to dry in the sun for several days. Opting for safety and omitting the flies, I dry my strips on racks in a slow oven. Tunisian cooks insist that kadide will keep for a year if well stored, but I’ve never kept mine for more than a few months.

As you remove pieces of kadide, add fresh oil to keep all remaining pieces from b