Moroccan coffee and cardamom lamb

6 servings Prep: 10 mins, Cooking: 1 hr
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Try these amazing flavours for a wonderful lamb dish on the braai.

By Food24 November 03 2009
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Ingredients (10)

30.00 ml coriander seeds — whole
8.00 cardamom — pods
8.00 onion — peeled
25.00 ml olive oil — for drizzling
1.50 kg lamb — leg
15.00 ml coffee — freshly ground beans
10.00 ml turmeric
1.00 rosa tomatoes — punnet
15.00 ml dukkah — Moroccan, to serve
25.00 ml lemon — or lime preserve, to serve
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Preheat oven to 160°C.

Dry-fry the coriander seeds and cardamom pods to release the flavour.
Set aside.

Slice the onions through the middle from top to bottom and drizzle with olive oil.

Drizzle the lamb with olive oil and rub the coffee, spices and freshly ground black pepper all over the meat. Place in a roasting pan along with the onions.

Roast covered for 45 mins and then uncovered for the remaining time in the oven. Total time 1-2 hours depending on the size of your roast.

Add the tomatoes about five minutes before the dish comes out of the oven. Serve with Moroccan dukkah and lemon preserve.

To braai: place in a medium heat weber /braai and cook to your liking 1-2 hours and depending on the size of your roast.

* If you prefer a well done ‘falling-off-the-bone’ lamb, then cook in a low oven/braai (150 °C) for at least 2-3 hours.

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