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Our ‘R’ meal was Raan lamb. This is essentially spiced lamb in yoghurt.

We didn’t follow the recipe in several key ways. We used lamb back straps, and didn’t marinade it for 48 hours. We justified the quicker marinade time on the grounds that we were using much better quality lamb.

Also, because it was a thin cut of lamb, we fried it so that it would still be pink in the middle.

What we got was…. nice. A bit unusual… flavoursome, but probably not what we expected.

3 noms out of 5

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