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For the Miso Marinade: Toast the peppercorns in a small pan over low heat until fragrant. Crush with a mortar and pestle.
Melt coconut oil in a saucepan over low medium heat, add onions and garlic. Sauté until translucent. Add pepper, sauté over low heat until fragrant, add curry powder and fry until fragrant about 1 min. Add remaining ingredients and cook until flavors are combined (2-3 minutes). Cool.
Coat lamb with the marinade and refrigerate for at least 12 hours.
For the Curry Powder: Combine all ingredients. Set aside.