Kashmiri Marinade

This delicious combination of flavours can be used for a superb lamb dish called Raan.

2 cloves of garlic

3 level teaspoons salt

1 tablespoon finely grated ginger

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon freshly ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground cloves

2 tablespoons lemon juice

125ml canola oil

2 tablespoons low-salt light soy

1 tablespoon sesame oil

Crush garlic with salt until it forms a smooth paste. Combine with remaining ingredients, whisking in a bowl or mixing with a stick blender.

Use as a marinade for lamb kebabs or for a butterflied leg of lamb - 3 tablespoons of marinade per 500g of meat.

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