Friends of mine just got back from Zanzibar- and pasted this recipe on to me – this recipe is all about the spice the better the quality of spice the tastier the lamb will be BUT dont go wild with the spices you will lose the flavor of the lamb.
Mechoui is an Arabic word meaning “roasted on an open fire” as opposed to oven-roasted
The Mechoui versions from Morocco and Tunisia are quite different. The lamb may be cooked outdoors, but in a manner similar to Polynesian “kalua pig”, or cooked in an earthenware dish. Hence, there is no crispy skin, which makes it much less attractive to aficionados
Mechoui (Moroccan Lamb)
Friends of mine just got back from Zanzibar- and pasted this recipe on to me – this recipe is all about the spice the better the quality of spice the tastier the lamb will be BUT dont go wild with the spices you will lose the flavor of the lamb.
Mechoui is an Arabic word meaning “roasted on an open fire” as opposed to oven-roasted
The Mechoui versions from Morocco and Tunisia are quite different. The lamb may be cooked outdoors, but in a manner similar to Polynesian “kalua pig”, or cooked in an earthenware dish. Hence, there is no crispy skin, which makes it much less attractive to aficionados