Pistachio sauce & Marinade for Lamb

Posted by Little Sister


I tried this recently and I am still in my husband’s good books. The origin is Middle Eastern. Think Lebanese, Turkish, Moroccan. They also use the braai as a tool for serving exquisite food.


  • 2 Garlic cloves, crushed to a paste
  • Juice of 1 lemon
  • 1 TSP tomato puree
  • 2 TSPns Cumin seeds, roughly ground
  • 2 TBSP roughly chopped fresh coriander
  • 1 TBSP olive oil
  • 1/2 Onion, finely grated
  • Black pepper

Pistachio Sauce

  • 150g Shelled pistachio nuts
  • Grated zest and juice of 1/2 lemon
  • 1 Garlic clove, crushed
  • Small bunch chopped flat leave parsley
  • Couple of chopped mint leaves
  • 1 TBSP water
  • 5 TBSP extra virgin olive oil
  • Sea salt and black pepper



  • Just mix all together.
  • Put your chosen meat and marinade in a plastic food bag, press air out and leave for a couple of hours.
  • Playing with the package every so often to distribute marinade nicely.
  • Tip: Grind the seeds first before you add the rest for the marinade.

Pistachio Sauce

  • Crush the nuts in a mortar & pestle or food processor.
  • Mix all the ingredients together.
  • Braai your meat as you like it and serve with the sauce.

Tips on what to serve with this:

  • Tabbouleh is ideal with this.
  • A green salad, a plate of thinly sliced sunripe tomatoes.
  • A pilaf with tomato and aubergines (all the boerseuns : that is a rice dish) is perfect and makes a special meal.
  • Some plain boiled baby potatoes.
  • Grill aubergines on the braai and serve with the meat

Other ideas:

  • Use the marinade for chicken as well.
  • Add some ground cinnamon to the marinade and serve with hummus.
  • Serve with a bowl of Greek yoghurt

Recommendation for the meat: Neck fillets are deliciously tender. Otherwise I recommend lamb rump steaks, de boned and butter flied leg of lamb de boned. You can use the marinade for choppies but when you have de boned lamb the pistachio sauce works best

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One Comment

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