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).
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.
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