Cardamom Lamb Chops
5 cardamom pods (seeds from)
2 peperoncino (or about 1/2 tsp chili flakes)
1 tsp aniseed
1 tsp fennel seeds
1 tsp ground coriander
1 tsp ground cumin
1 tsp brown sugar
1/2 tsp salt
1 kg lamb cutlets, ideally French cut.
In a mortar and pestle, mix cardamom seeds (not the pods), peperoncino or chili flakes, aniseed, fennel seeds, sugar and salt. When pretty well mixed, add the ground coriander and cumin too. (Or hey, feel free to use whole spices, I just didn't have any.
Rub this all over the lamb cutlets, on both sides, and let marinade for at least an hour. Cook on a hot grill but be VERY careful. The sugar will make them very prone to burning, and you don't want that. So be quick, and careful!
Serve with a good salad - I had a tabbouleh, and a mint yogurt sauce.
In a mortar and pestle, mix cardamom seeds (not the pods), peperoncino or chili flakes, aniseed, fennel seeds, sugar and salt. When pretty well mixed, add the ground coriander and cumin too. (Or hey, feel free to use whole spices, I just didn't have any.
Rub this all over the lamb cutlets, on both sides, and let marinade for at least an hour. Cook on a hot grill but be VERY careful. The sugar will make them very prone to burning, and you don't want that. So be quick, and careful!
Serve with a good salad - I had a tabbouleh, and a mint yogurt sauce.
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