DYC Moroccan Marinade

For best results marinade the meat for at least 5 hours, or over overnight.  

400g can tomato puree
2 tablespoons Moroccan spice mix
3 tablespoons DYC Malt Vinegar
3 cloves garlic
1 1.5kg lamb leg or boned shoulder or other meat
1 cup natural unsweetened yoghurt
Chopped fresh coriander

Mix the tomato puree, Moroccan spice and DYC Malt Vinegar together in a dish large enough to fit the meat.
Crush and peel the garlic and mix in.
Place the meat in the marinade and turn to coat.
Cover with plastic wrap and refrigerate overnight or for a minimum of 5 hours.
When ready to cook, remove the meat from the marinade and roast or barbeque to preferred doneness.
When ready to serve, bring the remaining marinade to the boil and simmer for 5 minutes.
Pour over the meat.
Top with yoghurt and sprinkle with chopped coriander.
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