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T his is basically a Middle Eastern lamb tartare and, just as with steak tartare or carpaccio, the lamb needs to be as fresh ...

Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

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This recipe is inspired by my time in the Middle East, travelling and working with people from across South Asia who used a lot of different spices in their cooking, as well as local Arabic-style ...