Chermoula with Ras el Hanout

1 red onion, roughly chopped

4 garlic cloves, roughly chopped

90g coriander, including stalks, washed and roughly chopped

150g Italian parsley, including stalks, washed and roughly chopped

1 heaped teaspoon sea salt

1 tablespoon ground cumin

1 tablespoon ground coriander

1½ tablespoons ground chilli

1 tablespoon ground turmeric

2 teaspoons sweet paprika

1½ tablespoons ras el hanout

185ml extra virgin olive oil

juice of 1 lemon

Put all the ingredients except olive oil and lemon in processor and blend for a minute, or until the mix is finely chopped. Drizzle in the oil slowly, until a thick paste forms. Stir through the lemon juice. Refrigerate under a film of olive oil until ready to use (to stop discolouration). This makes about 2 cups of Chermoula. As a rough guideline, for marinating 500g of meat I would use about a third to a half a cup of Chermoula.

#chermoula #raselhanout