AS SEEN ON THE SUMMER KITCHEN
The Flygerians
Flygerian Lamb Suya
SERVES 4-6
FOR THE SUYA SPICE MIX
• 3 tbsp ground peanuts
• 1 tbsp cayenne pepper or Scotch bonnet powder
• 1 tsp smoked paprika
• 1 tsp ground ginger
• 2 tsp garlic powder
• 2 tsp nutmeg
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tbsp chicken stock powder
FOR THE LAMB
• 450g lamb shoulder or leg, thinly sliced
• 2 tbsp vegetable oil
• 6 garlic cloves, minced
• 1 small onion, chopped
• 1 tsp ground cumin
• 2 tbsp smoked paprika
• 1 tsp chicken stock powder
TO SERVE
• Onion slices
• Tomato slices
• Cucumber slices
• Jollof rice( optional)
Whether sizzling on a HexClad grill pan or dancing over the flames of a backyard BBQ, this lamb suya will make your taste buds sing and your soul dance.
1 Combine all the suya spice mix ingredients in a bowl along with salt to taste, stir well and set aside.
2 In a separate large bowl, combine the lamb strips, vegetable oil, garlic, onion, cumin, paprika and chicken stock powder. Toss well to coat the lamb evenly in the marinade, then chill for at least 1 hour or overnight for maximum flavour.
3 Heat a barbecue or HexClad grill pan over medium-high heat. Skewer the marinated lamb pieces and grill for 2-4 minutes on each side until charred and sizzling. For more charring, cook the lamb for an extra minute. The lamb should be tender inside with a crispy, flavour-packed exterior.
4 As soon as the lamb comes off the grill, generously rub the suya spice mix all over it, ensuring the spice clings to the hot meat. Add an extra sprinkle to intensify the heat.
5 Serve the lamb suya with freshly sliced onions, tomatoes and cucumbers to balance the spice. Enjoy on its own or with a side of jollof rice for the ultimate flavour experience.
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