LAMB CHERMOULA

This is an amazing recipe, so easy to make and mouth-watering while it cooks. The smell of the spices takes you far away...... I sometimes take leftovers for lunch and when I reheat it in the microwave I always have comments from my workmates about the wonderful smell! 🤩

INGREDIENTS
700g lamb backstrap or leg fillet, sliced thinly
1/2 cup chopped fresh parsley
1 Tbsp grated lemon rind
1 Tbsp grated lime rind
1 Tbsp lemon juice
1 Tbsp lime juice
2 tsp ground turmeric
1 tsp ground cayenne pepper (less if you don't like heat)
1 Tbsp ground cumin
1 Tbsp ground coriander
2 Tbsp olive oil
1 medium red onion, chopped finely

METHOD:
Cut the lamb very thinly.

Combine all marinade ingredients in a large bowl.

Add the lamb, mix well, cover and refrigerate for 3 hours or overnight.

To cook, stir-fry the lamb mixture, in batches, until browned and cooked as desired. 

Serve Lamb Chermoula with tabbouleh and hummus, if desired.

Serves 4