History of Landhi لاندی

 
also known as dried meat, is a dish common in Pashtun cuisine of salt-cured meat mostly regions with dry and cold weather. Consumption of Landi is common during the winter months. Sheep are specially fattened so that their flesh may be more suitable for preparing landai.
Landi is a type of Pashtun salt-cured meat consumed during harsh winter months. It is mostly associated with the cuisines of Afghanistan and Pakistan. Landhi is usually made from lamb or mutton, but there are regions where beef is also used. The preparation of this delicacy begins in November when specially selected and fattened lambs and sheep are slaughtered in accordance with strict Islamic laws (halal).
In cold areas, the consumption of Landi is common during the winter season. Landi is obtained from sheep which are grazed and specially fattened so that their flesh may be more suitable for the purpose.
The process of making Landi is not so easy as it takes an expert to prepare it. It is usually prepared from sheep, although it can also be made from beef. Sheep which is grazed for Landi is known as Landi sheep.
First a lamb or sheep is slaughtered and then all the internal organs are removed in a skillful manner. Then wool is separated in a proper manner using boiled water. The process of removing the wool from skin is time consuming.
After that, the remaining hair on the skin are burned with fire. This process needs an expert as the heat should not cook meat, but just melt the fat. The fat inside the sheep is melt a bit on the meat then the skin is rubbed by knives until a golden skin appears and the black burnt skin is removed.
The meat inside the skin pouch is cut into pieces and then it is left overnight in an airy place to prevent access of water. After that the meat is wiped to get rid of the carbon deposits. Then the meat is rubbed with salt to prevent bacteria. It is also rubbed with pungent-smelling asafoetida, which is like garlic and serves as a preservative, a much-needed additive in a part of the world where electricity and refrigerators are rare.
Having been thus prepared, the meat is strung on Landi poles (tall poles with crosspieces which stand outside most Pashtun mud-houses and serve as winter larders).
The meat is hung for minimum 15 days to maximum two months. The best time to prepare Landi is December, when the meat dries out within 15 days if it is cold enough. It is commonly eaten in winter to keep the body warm. Salt is used to slow bacteria growth and give time for friendly, acid-producing bacteria to lower the food’s PH scale and inhibit the growth of dangerous bacteria for the long term.
Landi can be eaten raw. It has developed a very differently good taste when it is eaten as raw. The fat of landi is also eaten raw, but not as a proper meal. Raw Landi is eaten just for taste
Once ready, it is hung up outside shops to attract customers, who come in the hundreds from all parts of Baluchistan province and beyond. A kilogram of Landhi can sell for up to Rs3,000 rupees ($8.43).

How to cook Landi Pulao:
Several dishes can be prepared by using Landi meat. The meat must be salted and exposed to air at least a couple of days before cooking.
1/2 lb. Landi
3 c. rice
1/3 c. oil
1/2 tsp. turmeric
1 1/2 c. dried orange peel
2 tsp. minced fresh garlic
1/2 c. dried mint
3 medium onions
2 tsp. salt
1/4 tsp. red pepper
8 c. water for rice
6 c. water for meat
Wash Landi meat with warm water and place into pot with 6 c. water. let it boil for 1 hour over medium heat and take off all foam from the top of the water. Check meat for done. If it is not tender, let it boil for another 1/2 hour.
Fry chopped onions with 1/2 c. oil until brown. Remove meat from pot and set into onion pot. Add 1 c. water, stirring until onions dissolve. Set aside.
Wash rice and soak it in the water for 45 minutes. Boil water in a separate pot. Drain rice into a colander, then place it into meat mixture, and keep stirring. Add 2 c. water and salt. Cover with lid, then cook for 2 minutes.
remove the lid and add garlic, turmeric, orange peel, and red pepper. Heat remainder of oil, pour over rice with 1 c. warm water and cover like other dishes. Set on high heat for 2 minutes and over low heat for 40 minutes