Cafréal de Cordeiro (Lamb Cafréal)

Click on the image, above to submit to Pinterest.

Cafréal de Cordeiro (Lamb Cafréal)

Cafreal de Cordeiro (Lamb Cafréal) is a traditional Angolan recipe for a classic dish of lamb marinated in a massala made with dried spices, ginger, coriander, chillies and lime that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Lamb Cafréal (Cafréal de Cordeiro).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+over-night marinating)

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Lamb Recipes Angola Recipes

Ingredients:

1kg lamb cut into 8 pieces
3cm piece of ginger, grated
10 garlic cloves, peeled and mashed
1/2 bunch coriander
5cm length of cinnamon
10 grains of paradise
5 cloves
7 green chillies
1 tsp black peppercorns
oil for frying
1 lime
salt to taste

Method:

Place the dry spices in a pestle and mortar and grind to a powder. Add the ginger, garlic, coriander leaves and chillies then pound to a paste. Add a little water if needed, to make it more manageable. Grate the lime zest and juice the lime and add these to the paste.

Make gashes in the lamb pieces and rub with salt. Apply the masala made above to the lamb and place in the fridge to marinate over night. The following day place the lamb pieces on a barbecue or grill and cook until done. Cook for about 30 minutes, turning frequently.

Serve hot with rice.