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Chermoula for lamb, chicken and fish

Ingredients
150 ml olive oil
6 cloves garlic, crushed
20 ml ground cumin
10 ml paprika
2 lemons, juice
500 ml chopped coriander leaves and stems
salt
freshly ground black pepper

Method:
Place the oil, garlic, cumin, paprika, lemon juice, coriander and seasoning in a bowl and mix well. Store in a sealed glass jar until ready to use. Use as a dip, or to coat lamb, chicken or seafood before frying. Makes 125 ml (1/2 cup) chermoula.

Recipe From : FAIRLADY October 11, 2000

Recipe from FAIRLADY : October 11, 2000 See what FAIRLADY has in store this month. Subscribe now and save!