This spice mixture bears similarities to a tandoor recipe from India and demonstrates the way in which ingredients follow much the same migration patterns as people, as well as displaying the influences that have passed from one part of the Muslim world to another. If you grind the spices yourself from whole, you achieve a much more aromatic result. Buy an electric coffee grinder just for spices. You can then grind your spices in order to make your own blends. You could use this recipe for lamb steaks, chicken drumsticks or skewers, or pork or beef to great effect.
– 4 tbsp (½ stick) unsalted butter, cut into pieces.
– ½ tsp ground coriander.
– ½ tsp ground nutmeg.
– 1 tsp ground ginger.
– ½ tsp ground cardamom.
– large pinch of ground cloves.
– ½ tsp ground Lebanese spice.
– 2 garlic cloves, crushed.
– 30 cilantro leaves, chopped.
– 30 mint leaves, chopped.
– juice of 1 lemon.
– 12 lamb loin chops, trimmed of excess fat.
– salt and freshly ground black pepper.
Step 2: Heat an outdoor grill, grill pan, or broiler until very hot. Season the lamb with salt and pepper, then brush with the spicy butter. When the grill has reached a high heat, cook the lamb for 4–5 minutes on each side, continuing to baste frequently with the butter to keep the meat moist and impart flavor. (Infusing the spices in a warm place so that all the flavors blend and then basting frequently are the keys to making this dish a rousing success.) Grill until the meat is brown and crispy on the outside, but still pink and juicy on the inside. Let the chops rest 3–5 minutes before serving at once.
Note : Shawi ras el hanut ghanmi Spicy lamb chops