DYC Moroccan Marinade
For best results marinade the meat for at least 5 hours, or over overnight.
Ingredients
- 400 g can tomato puree
- 2 tablespoons Moroccan spice mix
- 3 tablespoons DYC Malt Vinegar
- 3 cloves garlic
- 1 1.5 kg lamb leg or boned shoulder or other meat
- 1 cup natural unsweetened yoghurt
- Chopped fresh coriander
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1
Mix the tomato puree, Moroccan spice and DYC Malt Vinegar together in a dish large enough to fit the meat.
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2
Crush and peel the garlic and mix in.
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3
Place the meat in the marinade and turn to coat.
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4
Cover with plastic wrap and refrigerate overnight or for a minimum of 5 hours.
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5
When ready to cook, remove the meat from the marinade and roast or barbeque to preferred doneness.
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6
When ready to serve, bring the remaining marinade to the boil and simmer for 5 minutes.
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7
Pour over the meat.
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8
Top with yoghurt and sprinkle with chopped coriander.
