3 tablespoons (45 ml) sour cream

3 tablespoons (45 ml) orange juice

2 cloves garlic, finely chopped

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) harissa sauce

1 tablespoon (15 ml) chopped fresh ginger

1 teaspoon (5 ml) curry powder

Salt and pepper

In a dish or a sealable bag, combine all the ingredients. Add the lamb. Cover the dish or seal the bag. Refrigerate for 4 hours or overnight.

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