Updated: Apr 25
This Spanish recipe from the Andalucia region is influenced by the Moors. The lamb is coated in warm North African spices and grilled over coals (or your grill). The meat and spices come together in an explosion of flavor.
This recipe was originally designed to be a pintxos with cubed lamb, however, I have use loin steaks. In addition, this dish can be marinated between 2-5 days, and the longer marination is highly recommended. I tend to use a fattier piece of lamb so that the fats melt on the grill and cook the spices.
Finally, you can make this dish with paneer or tofu for a vegetarian/vegan version. It does not matter how you make this dish, it always turns out delicious. The original version of the recipe served pickled onions alongside, I omitted this step.
I served this dish with Pappardelle with rose harissa. black olives and capers. They complimented each other well, the flavor and spice playing on your palate.
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2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons black pepper corns
2 teaspoons fennel seeds
Toast each of these whole spices on a pan lightly, cool and grind to a fine powder.
3 tablespoons Spanish paprika, mild or hot or a combination
Salt to taste
1/2 onion, finely diced or ground to a paste
4 tablespoons lemon juice
4 tablespoons olive oil
Mix these ingredients with the ground spices. Form a thick paste by adding oil as needed.
2 lb lamb steaks, chops or other lamb cut (can substitute chicken or paneer or tofu)
Spread the thick paste over the meat (or paneer or tofu) and marinate in the fridge overnight, or up to 5 days.
Cook on a grill to perfection.