Cape Malay (Shaker Tin) 100g - "Award Winning"

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Cape Malay (Shaker Tin) 100g - "Award Winning"

Regular Price: US$40.99

Special Price US$34.99

Availability: In stock

Supplier: Cut to the smoke

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Tinned & Jarred Food Pickles & Relishes

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Amazing on Lamb

Cape Malay Bunny chow

Inspired by South African Cape Malay cuisine and the array of spices that culminates in the East meets West melting pot

The primary flavors come from the fruity Date sugar that blends with Cumin, Coriander, and Orange Peel.

This particular blend brings amazing sweetness but follows with tastes of bold spices.

How to Use –

We use this mostly on Cuts of Lamb and Chicken Thighs, Simply mix it with yoghurt on your chosen cut. We recommend leaving this to marinate for 2 hours minimum. If you are planning on using this on a whole leg of lamb we recommend an overnight marinade followed by a long slow cook.

Tip: If you are planning on using a BBQ then try to bring the meat up to temperature slowly using indirect heat, rather than placing the seasoned meat directly on the open flame. This will allow some of the juices and fats to form a paste with your seasoning. This will avoid burning the seasoning and ending up with a charred powder.

You will need

Full-fat yogurt 500g
Cut to the Smoke Cape Malay seasoning 90g
Leg of lamb 1
Crusty Rolls Hollowed Out

Tip

Either use individual crusty rolls or a large hollow sourdough loaf.

Layer Lamb and Roasted Vegetables up layer after layer and then wrap tight with cling film and leave in the fridge overnight.

Cape Malay Lamb Bunny

Preparation

In a bowl, combine the yogurt and Cape Malay seasoning.
Place the lamb in a large roasting tin and make a series of deep scores on the top side of the meat. Season with salt and pepper
Cover the lamb with the yogurt mixture and leave to marinate in the fridge overnight.

Method

Preheat the oven to 160°C / gas 3. Cover the roasting tin with two layers of foil so no steam escapes.
Place the lamb in the oven. After 40 minutes, reduce the temperature to 130°C / gas 1 and cook for a further 4 hours.
Remove from the oven and drain off any excess oil.
Shred the lamb with a sharp knife and fork, and combine with the roasting juices.
Serve the Cape Malay lamb bunny chow inside hollowed crusty rolls with roasted Mediterranean vegetables.