North African chermoula

Recipe from: 5/1/2002
recipes, spices, African

Ingredients 11
Servings
Time
  • 30
    ml
    walnut oil
  • 2
    red onions, thinly sliced
  • 3
    garlic cloves, crushed
  • 10
    ml
    ground cumin
  • 5
    ml
    paprika
  • 1/2 t cayenne pepper
  • 1 1/2 cup canned tomatoes, crushed
  • large handful of coriander leaves and stems, chopped
  • large handful of flat leaf parsley, chopped
  • juice of 1 lemon
  • salt and freshly ground black pepper
 

Method

 

Fry the onion in a hot pan with oil until translucent, then add the tomatoes, garlic and spices.
Stir to keep it from sticking.
Add 1/2 cup water and bring to the boil.
Reduce to a thick consistency, with the oil returning on the top.
Add the chopped coriander, parsley and the lemon juice.
Season to taste.

 

Read more on: african  |  shallow-fry  |  recipes
 

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