Moroccan Marinade

by Eddie McDonald

Perfect with Lamb and Pork


2 tsp ground Cumin
1 tsp ground Coriander
A generous grinding of Black Pepper
3 tbsp Natural Yogurt
1 Garlic clove, crushed
1 fresh Green Chili, chopped (optional)

Moroccan Marinade


Because our meat is naturally tender, I've chosen non-vinegar based marinades. Only 30 minutes to an hour of marinating will be sufficient to infuse flavour. Combine all the ingredients together and brush onto your beef, lamb or chicken. This marinade is particularly good on Lamb and Pork.

Purchase your ingredients...

  • Beef Rib Trim

    The heavy marbling makes this the ultimate cut for richly flavoured stews.
    2-3 SERVINGS

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