Don’t be put off by the fact that this takes hours to prepare – I promise that it’s well worth waiting for! The marinating time allows the spices to really permeate the lamb, leaving the most mouth-watering flavours imaginable.
450g lamb neck fillet, cubed or cut into bite-size pieces
Juice of 1–2 limes
1 tbsp ground coriander seeds
1 tbsp ground cumin
1 tsp ground cinnamon
125g Greek yoghurt
20g Lucy Bee coconut oil
SERVES 2
In a glass or non-reactive bowl, combine the lamb and lime juice, then cover, refrigerate and marinate for 2 hours.
Drain the juices from the meat and pat it dry. Mix the spices with the yoghurt in a large bowl, and then add the lamb, before covering and marinating in the fridge for another 4 hours.
Remove the lamb from the yoghurt and, if cooking on a barbecue, thread onto skewers. Brush with a little coconut oil, then cook on the barbecue, turning frequently to avoid burning. Alternatively, heat the coconut oil in a large frying pan and fry the lamb, in batches if necessary to avoid overcrowding, over a medium to high heat, until cooked to your liking, 10–20 minutes.
Serve either just as it is, or with Roasted Sweet Potato Wedges, Tzatziki and a green salad.