Ginger Marinade
Ingredients
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150g natural yoghurt
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1 tbsp freshly grated ginger
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2 crushed garlic cloves
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½ tsp paprika
Method
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Yogurt, with its mildly acidic quality, is a great tenderiser for meat. Mix 150g carton natural yogurt (wholemilk or low-fat) with 1 tbsp freshly grated ginger, 2 crushed garlic cloves and ½ tsp paprika.
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Rub this on to lamb or a whole, gutted fish such as trout and marinade for at least 2 hours, covered, in the refrigerator. Shake off excess marinade, grill and serve on a bed of couscous mixed with herbs and chopped, dried apricots.
Comments
Glossary
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Apricot
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Fish
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Garlic
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Ginger
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Grill
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Herbs
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How to Store, Prepare & Cook Couscous | Waitrose
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Lamb
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Marinade
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Mix
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Paprika
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Yogurt
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This recipe was first published in May 2004.
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