This traditional Moroccan spice paste is perfect for slow cooking, grilling, barbecuing and marinating. Fragrant, spicy and fresh it is perfect with red meat, chicken and fish. I actually double the batch and freeze half for next time.
Prep time: 10 Minutes Cooking time: 2 Minutes $ Low Budget
Makes 1 cup (approximately)
11/2 tsp of cumin seeds
1 tsp of coriander seeds
1 brown onion, coarsely chopped
1/4 cup of lemon juice
1/2 cup of chopped, fresh coriander
1/2 cup of chopped, fresh continental parsley
2 cloves of garlic, roughly chopped
2 tsp of grated ginger
1 tbs of paprika
2 tsp of ground turmeric
1/4 tsp of cayenne pepper
Sea salt and cracked pepper
1-2 tbs of water
Place the cumin and coriander seeds in a dry pan and heat until fragrant and the seeds start to pop slightly.
Place the coriander, parsley, seeds, lemon juice, onion, garlic, ginger, paprika, turmeric and cayenne pepper in a small food processor, season with salt and pepper and pulse until you have a fine paste adding a little water if needed. Store in a jar in the fridge for up to two weeks or freeze in a zip lock back for up to 3 months.