Cheroumula for Lamb, Chicken and Fish
List of Ingredients
Makes 125 ml cheroumula
150 ml olive oil
6 cloves garlic, crushed
20 ml (4 tsp) ground cumin
10 ml (2 tsp) paprika
Juice of 2 lemons
500 ml (2 cups) chopped coriander leaves and stems
Salt and freshly ground black pepper
Recipe
1. Place the oil, garlic, cumin, paprika, lemon juice, coriander and seasoning in a bowl and mix well.
2. Store in a sealed glass jar until ready to use.
Cook's Note:
Keeps for up to six weeks.
Use as a dip, or to coat lamb, chicken or seafood before frying.
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