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