kashmiri marinade

This delicious combination of flavours can be used for a superb lamb dish called Raan, I’ll post that next.

2 cloves 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 stab blender.

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