Makes 18 teaspoons – Use about 6 teaspoons per 500g of lamb or beef
Mix the 500g of meat with the spice mix, a grated red onion, a handful of fresh mint and another of parsley and a tablespoon of sunflower oil and place, covered, in the fridge for around 4 hours.
- 4 1/2 teaspoons ground coriander
- 4 teaspoons ground cumin
- 2 teaspoons paprika
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chilli powder
- 4 teaspoons of salt
Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
When ready, cook on a BBQ or grill and eat in a wrap of pitta with yogurt, a simple tomato and cucumber salad and a load of hot sauce!