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
1
Mix the tomato puree, Moroccan spice and DYC Malt Vinegar together in a dish large enough to fit the meat.
2
Crush and peel the garlic and mix in.
3
Place the meat in the marinade and turn to coat.
4
Cover with plastic wrap and refrigerate overnight or for a minimum of 5 hours.
5
When ready to cook, remove the meat from the marinade and roast or barbeque to preferred doneness.
6
When ready to serve, bring the remaining marinade to the boil and simmer for 5 minutes.
7
Pour over the meat.
8
Top with yoghurt and sprinkle with chopped coriander.
