Toasting your spices before grinding helps release much more flavour.
Ingredients
Method
Toast the cumin seeds and coriander seeds. Crush in a pestle and mortar along with the peppercorns. Add the remaining ground spices and garlic.
Rub the lamb steaks with olive oil and roll in the spice mixture.
Place on the barbecue and cook for around 20-30 minutes or as long as desired.
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