Spiced marinade for lamb

Time

30 minutes total

Storage notes

keeps in the refrigerator for up to 3 days

Difficulty

very easy

Yield

60 g (servings 4 )

Ingredients

Weight

Volume

Procedure

Cardamom pods

4 pods

Cloves

2 cloves

Cinnamon

½ quill

Cumin seed

2.1 g

1 tsp

Pepper, black, whole

0.1 g

pinch

Pound in a mortar and pestle, removing cardamom husks.

Coriander (cilantro), fresh, chopped

2.2 g

1 tsp

Garlic

5.6 g

2 tsp

Salt

0.8 g

⅛ tsp

Lime, flesh and juice only

40 g

1 small

Olive oil

1.1 g

¼ tsp

Pistachios

7.4 g

1 tbsp

Add to mortar.

Pound to a coarse consistency.

Use to marinade lamb for at least an hour prior to cooking on the barbecue.

Making ahead

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

Food pairings

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

Nutrition

Serving size 15 g; calories 20.3 kcal, kilojoules 85 kJ, protein 0.6 g, carbohydrates 1.7 g, sugar 0.3 g, fat 1.3 g, saturated fat 0.2 g, unsaturated fat 1.4 g, trans fat 0 g, fiber 0.6 g, cholesterol 0 mg,

Type BBQ marinade

Author bhsimon

Yield

Servings

Serving size 15 g

Serve	Per serve
Energy (kcal)	20.3
Energy (kJ)	85
Protein (g)	0.6
Fat (g)	1.3
Carbs (g)	1.7
Sugars (g)	0.3
Fiber (g)	0.6
Sodium (mg)	80.1
Cholesterol (mg)	0

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