Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing
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Ingredients
Fresh Meat
Spices & Dried Herbs
Oils & Vinegars
- 8 tbsp of olive oil
- 2 tbsp of vegetable oil
- 6 tbsp of malt vinegar
Store Cupboard
- 30g of pistachio nuts, toasted and roughly chopped
- 140g of table salt
- 2 tsp caster sugar
- sea salt