Also great with lamb, duck, or chicken.
Ingredients
Makes about 1 cup
Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper.Do aheadCan be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.
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Reviews (3)
Back to TopNope that that recipe includes it's own Charmoula instructions, the one that links to this is "ROASTED WHOLE FISH AND FENNEL WITH CRUSHED POTATOES, PERSERVED LEMON, AND CHARMOULA"
Anonymous
Calgary, AB
11/7/2006
GRILLED CHARMOULA LAMB CHOPS apparently
Anonymous
10/29/2006
This must be part of another recipe. Wish epicurious would note that!
alicia55w
NYC
10/25/2006
