- January 2017
- Serves 4
- Hands-on time 55 min, plus 12-24 hours marinating
Bill Knott combines succulent lamb with Ethiopian spices and fragrant onions to make this special recipe.
- 41.1g (22.5g saturated)
- 21.4g (15.5g sugars)
Frying the spiced lamb gives off a lot of fiery smoke, so put the extractor fan on.
This makes more spice mix than you need. Keep it in a sealed container for up to a month.
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