Cookbook

58
Moroccan Spice Blend
1 Prep 10 minutes
2 Makes ⅔ cup
12 cardamom pods
3 tablespoons cumin seeds
2 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 teaspoon 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.
4 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
1 Prep 10 minutes / Cook 15 minutes
2 Serves 4
16 (approx 1kg) lamb cutlets
2 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.