Moroccan Style Paste/Marinade
INGREDIENTS
Fresh garlic – finely chopped
Fresh ginger – finely chopped
2 teaspoons ground cardamon
1 teaspoon cinnamon
1 teaspoon ground allspice,
1 teaspoon ground coriander seeds
1/2 teaspoon ground black pepper
METHOD
Mix together well (ideally with a mortar and pestle if you have one – otherwise in a food processor) and rub this all over the lamb.
Let this soak into the meat for a good couple of hours before you plan to cook, to let the flavours sink in.
COOKING
Lightly sear the lamb on the BBQ, the paste will start to cook/blacken – remove from heat and cover in tin foil. Let the meat ‘rest’ for circa 10 mins, it will keep ‘cooking’ in the foil.
Use a basting brush to coat each piece of lamb with a small amount of sweet chilli sauce, then sprinkle toasted crushed pistachios over each piece before serving…
(NOTE: we were too busy eating these for me to take a pic, so I found this image online which was the closest I could find to my finished product, image credit here)
