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  • Serves: Up to 4 people
  • Course: Main dishes


1          tablespoon of each whole spice (cardamom/ coriander/ cloves/ dried lemon/ black pepper corns)

1/2       teaspoon paprika powder

1          teaspoon ginger powder

2          carrots, medium, sliced

2          onions, medium, sliced

2          potato large, sliced

1          celery stalk, sliced

1          leek stalk, sliced

2          green peppers,sliced

4          garlic cloves, sliced

1          Kg lamb chunks, bone-in

3          tablespoons olive oil


-       Using the Kenwood mini chopper/mill , grind the whole spices to a powder.

-       Light the charcoal grill until the coals are transformed into hot grey ashes.

-       Place two aluminum foil sheets on top of each other on a working surface and layer a sheet of parchment paper of the same size on top.

-       Layer the vegetable slices on the parchment paper and season with salt and pepper.

-       In a large bowl, rub together the lamb with the powdered spices, paprika, ginger and olive oil.

-       Layer the lamb on top of the vegetables, cover with the parchment paper and aluminum foil.

-       Fold papers and crimp edges to seal.

-       Bury in the hot ashes (lamb side down) and cook for 40 minutes or until fully cooked.

-       Take out carefully using tongs and serve wrapped to preserve the heat.

-       Season with salt if needed.


  • Extra powdered spices can be stored in the glass container of Kenwood mill to be used in other recipes.

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