Preserved Lemon, Fennel & Cumin Marinade
 
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Preserved Lemon, Fennel & Cumin Marinade is a work horse of a recipe that can be used on red meat, chicken & pork, vegetables or fish.
Author:
Recipe type: Marinade
Cuisine: Morrocan
Serves: ¼ cup
Ingredients
  • 2 quarters of preserved lemon
  • 3 garlic cloves
  • 2 tbs olive oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 1 tbs honey
Method
  1. Gently dry fry the fennel and cumin seeds till fragrant.
  2. Remove the pith and centre of the preserved lemon – this can be used in casseroles for a salty bitterness to a Moroccan dish. Roughly chop the skin.
  3. Place all the ingredients into a food processor and process for about 30 seconds to 1 minute.
  4. It is now ready to be used as you wish… here it is on a slow roasted leg of lamb.
Notes
Makes about a ¼ cup of marinade so multiply as necessary.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/preserved-lemon-fennel-cumin-marinade/