4 TBS pomegranate molasses or 2 TSP tamarind paste
1 small red onion, thinly sliced
1 TBS lemon juice
1 TSP sugar
1 TSP grated lemon zest
3 cloves garlic, crushed
10g fresh mint, chopped – or ½ a TSP of mint sauce (from the jar, not made up)
1 TSP ground cardamom
Simmer for 5 minutes while stirring but do not allow to boil. Cool before using as a marinade for satays of beef, lamb, pork, chicken or turkey breast. Grill or BBQ.
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