Name: Chermoula-spiced veal cutlets
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup (250ml) olive oil; 3/4 cup firmly packed fresh coriander leaves; 3/4 cup firmly packed fresh flat-leaf parsley leaves; 2 tablespoon grated palm sugar; 3 fresh long red chillies, coarsely chopped; 2 tablespoon finely grated lemon rind; 2 tablespoon lemon juice; 2 tablespoon caraway seeds, toasted; 1 teaspoon ground turmeric; 3 clove garlic, quartered; 4 (500g) veal cutlets, frenched

Ingredients

1 cup (250ml) olive oil

3/4 cup firmly packed fresh coriander leaves

3/4 cup firmly packed fresh flat-leaf parsley leaves

2 tablespoon grated palm sugar

3 fresh long red chillies, coarsely chopped

2 tablespoon finely grated lemon rind

2 tablespoon lemon juice

2 tablespoon caraway seeds, toasted

1 teaspoon ground turmeric

3 clove garlic, quartered

4 (500g) veal cutlets, frenched

Method

1.To make chermoula mixture, blend or process oil, herbs, sugar, chilli, rind, juice, seeds, turmeric and garlic to a paste. Season.

2.Combine half the chermoula paste with cutlets in a large bowl. Cover and refrigerate 3 hours or overnight. Cover remaining chermoula; refrigerate.

3.Season cutlets and cook on a heated oiled barbecue grill plate for 4 minutes each side or until cooked as desired. Remove from barbecue. Cover and stand 5 minutes.

4.Serve cutlets with remaining chermoulla.

Chermoula can be made a day ahead; cover, refrigerate.
Note

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