Coffee isn’t the first thing you think of when marinating meats, but the combination of fragrant cardamom, bitter coffee and smoky chipotle chillies complement each other really nicely, and the coffee itself acts as a tenderiser, as well as a flavour enhancer. This recipe is easy to double or triple up on amounts if needed. If serving it Bahraini style, then the lamb with some sort of flatbread (like tanour) is dinner, but I prefer to serve this with something fresh and crunchy like springtime fattoush.

This recipe is an extract from Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad (Quadrille).