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Moroccan Barbecued Lamb

(For 4)

1 kg (2 lbs.) Lamb from the Leg or Shoulder

1 tablespoon Red Wine Vinegar
2 Tablespoons Olive Oil
2 teaspoons Coriander seeds
2 teaspoons Cumin
1 teaspoon Cardomum Seeds
2 teaspoons Paprika
1 teaspoon Chilli Powder.

Blitz all the marinade ingredients together.

Cut the Lamb into 1 Cubes.

Mix the Lamb Pieces with the marinade ingredients and let it absorb the flavours for a couple of hours or overnight.

Thread the cubes on to metal skewers or wooden ones which you have soaked in water to prevent them burning on the barbecue.

Cook these on a barbecue when the flames have died down and when the coals have a white ash covering.

Serve with Hot Couscous or a couscous salad and some Greek Yoghurt with a little diced cucumber in it.

August 20, 2007 04:00 PM | 0 Comments
  Martin Dwyer
Consultant Chef