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In a large mixing bowl, whisk together the coconut yogurt, lemon juice, 2 tbsp olive oil, grated ginger, turmeric, cumin, coriander, smoked paprika, black pepper, salt, and cayenne (if using) until smooth and evenly combined.
Add the lamb cubes to the marinade and toss until every piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours — the longer the marinate, the deeper the flavor penetration.
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