sharing recipes from one generation to the next
It’s hard to beat the flavour of meat that has been grilled over hot coals, and balmy summer evenings in Melbourne means the barbeque is being put to good use. We have limited appetite for plain grilled sausages and lamb chops so each summer I have to dig deep to create variety.
Inexplicably, it’s 12 months since I last made this fragrant marinade. Plans for an Indian themed meal to try the sweet potato vindaloo gave me good reason to make it again. It’s simply a combination of spices and aromatics added to good quality yoghurt, slathered onto your cuts of meat then left to rest for 24 hours in the fridge.
Whether you choose to coat chicken portions, lamb chops, prawns (shrimp), or a whole leg of lamb is entirely up to you, but your meat after roasting or grilling will be succulent with an unctious pleasantly spiced crust.
Jointed chicken wings, marinated and grilled make great finger food to serve with a beer while you watch the cricket, football or tennis too.
Note to self, use this recipe more often!
2 teaspoon coriander seed
1 teaspoon cumin seed
3 cloves garlic
5cm piece root ginger, roughly chopped
1 cup natural yoghurt
Zest 1 lemon
3 tablespoons lemon juice
1 teaspoon paprika
½ teas crushed red chilli
2 teaspoon garam masala (recipe here)
Sea salt and pepper to taste
1 kg chicken pieces, thighs, drumsticks and wings
Heat a frypan over a medium heat and dry roast the coriander seed until well coloured. Set aside, then dry roast the cumin seed. Grind the roasted seed to a fine powder, (I use a small mortar and pestle). Finely mince the ginger, lemon zest and garlic then stir them into the yoghurt with the spices. Coat the meat in the spiced yoghurt and marinate it in the fridge for at least 8 hours or overnight before you cook it on the barbeque, under the grill or in the oven.
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