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59
Moroccan Spice Blend
Prep 10 minutes
Makes 50g
12 cardamom pods
4 tablespoons cumin seeds
2½ tablespoons coriander seeds
2 cinnamon sticks, halved
2 teaspoons fennel seeds
½ teaspoon whole black peppercorns
½ teaspoon whole allspice berries
2 teaspoons paprika
1½ teaspoons ground turmeric
1. Lightly crush the cardamom pods to remove seeds. Discard pods
and reserve the seeds.
2. Place cardamom seeds, cumin, coriander, cinnamon, fennel,
peppercorns and allspice into blender jug and secure lid.
MILL 1 minute or until finely ground and transfer to a bowl.
3. Add paprika and turmeric. Stir until combined. Transfer to a
clean, dry airtight container. Store in a cool dry place
for up to 3 months.
Tip: sprinkle spice mix over your favourite lamb, beef, poultry or
vegetables and then pan-fry, barbecue or roast. Add to casseroles,
stews or soups. As a guide use 1 tablespoon spice blend to 500g
meat, poultry or vegetables.
Moroccan Lamb Cutlets
Prep 10 minutes / Cook 15 minutes
Serves 4
16 (approx 1kg) lamb cutlets
2½ tablespoons Moroccan spice blend
Salt and pepper, to taste
1 tablespoon olive oil
Lemon wedges, to serve
1. Place lamb in a bowl. Sprinkle over spice blend and toss to coat.
Season with salt and pepper.
2. Heat oil in a large frying pan over medium high heat.
Cook lamb, in batches, for 2 minutes each side for medium rare
or until cooked to your liking. Transfer to a heatproof plate.
Cover with foil; set aside to rest for 5 minutes. Serve with
lemon wedges.
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