Moroccan Preserved Meat (Khlea)

Substances:

• 1 1⁄4 lb. boneless lamb or pork shoulder in a single long share, about ½” thick
• 3 tbsp. salt
• 1 miniature head of garlic, peeled and beaten
• 1 1⁄2 tsp. dried red pepper flakes
• 1 1⁄2 tsp. ground coriander
• 1 tsp. ground cumin
• 1⁄2 tsp. dried mint
• 2 tbsp. extra-virgin olive oil
• Fresh olive oil

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