North African lamb cutlet braai

1. Crush the fennel and cumin seeds, add to nuts, coat in oil and toast until golden.
2. Add the Harissa paste to the houmous with a splash of oil and swirl.
3. Grill the pre-marinated cutlets for around 3 minutes each side, until medium.
4. Crush the cooled spiced nut mix with a rolling pin.
5. Serve the lamb with the Harissa houmous & spiced nut crust.
6. Dip lamb into the houmous followed by the nuts for authenticity.

Serves 4 as part of a mezze platter. Looking for a wholesale African food supplier? Click the link to find out how we can help you.