| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 7 minutes |
| Serves | 6 |
| Cuisine | African |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 368 |
| Fat | 18.7g |
| Saturates | 6.4g |
| Protein | 44.7g |
| Carbs | 2.5g |
| Sugars | 1.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and quarter the onion. Quarter the tomato. Peel the garlic.
To make the marinade, place the onion, tomato, garlic cloves, vinegar, oil, salt, pepper and nutmeg in a food processor. Pulse until a paste forms.
In a large bowl, combine the lamb cubes with the marinade, making sure all the meat is covered. Cover the bowl with cling film and allow to rest in fridge for a least 30 minutes.
Remove the meat from the fridge and allow it to sit on the kitchen counter for 15 minutes.
To cook the meat, place a large cast-iron skillet on a prepared barbecue. Add a drizzle of vegetable oil to the pan and heat till it starts smoking.
Grill the lamb cubes in batches until the meat is browned and cooked to your liking.
Serve hot with salatat aswaad or salatat dakwa on the side.
