Moroccan Lamb and Spicy Sauce
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Moroccan Lamb and Spicy Sauce

Moroccan Lamb and Spicy Sauce

Ingredients

Method

  • 1 tsp cumin
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp cinnamon
  • 1 lamb steak, cut in half
  • 1⁄4 red onion, chopped
  • 1⁄2 red pepper, chopped
  • 1 garlic clove, crushed
  • Juice of 1 lime
  • 20g fresh chives, cut into 5cm pieces
  • Mix together all the spices and the oil, and cover the lamb steak with them. Heat up a griddle pan, and cook the marinated lamb for about 4 minutes on each side. Remove from the heat, and leave to rest.
  • Chuck the garlic, onion, and red pepper into the pan, and cook for 2 minutes. Add the chives and lime juice, cook for a further 2 minutes, then return the lamb to the pan to warm through. Season well. To serve, spoon the sauce onto a plate, then top with the lamb.
30 mins
1 serving
This recipe pairs perfectly with the Terra Noble Carmenere 2019 from Central Valley, Chile.

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