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Tabahajah

  • 250g lamb
  • pinch salt
  • 1 tsp rue*
  • 0.25 cup murri**
  • 0.25 tsp coriander
  • pinch pepper
  • 60ml olive oil
  • 1.5 tbls fresh coriander leaves
  • 1.5 tbls mustard greens (leaves)
  • 30g honey
  • 0.5 tsp cinnamon

Beat the murri and honey in a bowl. Add the spices and stir well. Cut the meat into thin strips and marinade in this mixture for 1,5 hours. Chop herbs, removing stems. Heat oil in frying pan over a high heat until a few bubbles come up. Add meat and marinade and salt. Cook stirring for 15min until the saurce has reduced. Remove from heat and serve with fresh herbs on top.
Serves 4
* Rue is a herb that makes you throw up when eaten in quantity. Use with caution.
** You really don’t want to know what this stuff is!

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