Lamb Cubes (South Dakota Chislic)

Chislic, cubed red meat (venison, lamb, deer or game) that's usually deep-fried and salted, is a dish that's unique to South Dakota, and varies slightly in preparation from region to region within the state. This recipe calls for lamb to be marinated in Worcestershire sauce and chili powder before being fried. Add a savoury touch by dipping in garlic salt, and then skewer and demolish with saltines.

1 lb lamb leg, boneless, cut into 1” cubes
1 ½ tsp. Worcestershire sauce
¾ tsp. chili powder
¾ tsp. sea salt
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. black pepper, freshly ground
vegetable oil, for frying

Serving suggestions:
garlic salt
hot sauce
saltine crackers

Toss together the lamb cubes, Worcestershire sauce, chili powder, salt, garlic powder, onion powder and pepper in a bowl. Marinate in the refrigerator for 1 hour.

Heat 2“ of oil in a Dutch oven to 375°F (190°C/170°C fan, Gas Mark 5).

Fry the marinated lamb cubes in batches to avoid overcrowding the oil. Cook to medium-rare, about 1 minute. The meat will have a dark brown crust and will be tender to the touch. Drain on a paper-towel-lined plate.

Skewer the lamb cubes with toothpicks and serve with garlic salt, hot sauce and saltine crackers on the side.

Makes 6 appetizers.