Recipe No 224 marinade

Spiced marinade for lamb

Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 60 g
Metric Imperial

Processes

  • Cardamom pods
    4 pods
  • Cloves
    2 cloves
  • Cinnamon
    ½ quill
  • Cumin seed (1 tsp)
    2.1 g
  • Pepper, black, whole (pinch)
    0.1 g
  1. 01
    Pound in a mortar and pestle, removing cardamom husks.

  • Coriander (cilantro), fresh, chopped (1 tsp)
    2.2 g
  • Garlic (2 tsp)
    5.6 g
  • Salt (⅛ tsp)
    0.8 g
  • Lime, flesh and juice only (1 small)
    40 g
  • Olive oil (¼ tsp)
    1.1 g
  • Pistachios (1 tbsp)
    7.4 g
  1. 02
    Add to mortar.
  2. 03
    Pound to a coarse consistency.
  3. 04
    Use to marinade lamb for at least an hour prior to cooking on the barbecue.

Making ahead

Weigh all spices ; remove husks from cardamom; process in a spice grinder and store in an air-tight container for up to 48 hours prior to use.

Storing

keeps in the refrigerator for up to 3 days

Food pairings

Marinate lamb backstrap for 12 hours then grill on the barcue; serve with spiced yoghurt dressing.

Categorisation

Category
bbq marinade
Meal
component dinner
Cuisine
arabic
Diet
omnivorous
Tags
anna gare lamb the best in australia