Chermoula for lamb, chicken and fish

Recipe from: 10/11/2000 12:00:00 AM
Ingredients 8
Servings 0
Time

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.
 

 

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