toolo beef

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Toolo beef is Ghanaian cured salted lamb or goat meat. It is an excellent way to preserve and add flavor to the meat. Who knew that lamb/goat meat could taste better. This curing process takes it to another level. The meat absorbs the flavors of the spices which gives it a very unique taste. You can use any spices of your choice. I prefer to use sage and rosemary leaves in addition to bay leaves, cloves and rock salt. Some people add fresh onions while some others add grains of Selim/Prekese. And few others would rather skip the spices and stick to adding salt only. You can cure the meat to suit your taste buds.

• Wash meat thoroughly to get rid of blood. Then pat dry with a paper towel.
• Add salt to a container, add a layer of meat, add some salt and bay leaves; add another layer of meat, then add some salt and star anise/rosemary; add another layer of meat, then some salt and cloves. Mix everything together with a gloved hand so that there would be an even distribution of everything.
• Cover the in an airtight container and leave on the counter top for about 24 hours.
• 24 hours later there would be a collection of fluid that was pulled out of the meat by the salt. The salt cures and dehydrates the lamb. Drain out the fluid and add more salt.
• Cover the meat and refrigerate the meat for about 7 days to complete the curing process.
• After 7 days, the meat is ready for use or could be frozen as long as possible. If you prefer to add color to the meat, add some drops of red color to a bowl of water, then rinse the meat in the colored water before freezing the meat.

Ingredients

• 2 - 3 lbs/1 -2 kg Lamb
• 1/2 cup Pink Himalayan salt/Sea Salt/table salt
• 10 Bay leaves
• 1 tbsp Cloves
• 5- 6 Star anise or 1 tbsp Rosemary leaves