Chermoula-spiced veal cutlets
Chermoula can be made a day ahead; cover, refrigerate. Note
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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 tablespoons grated palm sugar
- 3 fresh long red chillies, coarsely chopped
- 2 tablespoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons caraway seeds, toasted
- 1 teaspoon ground turmeric
- 3 cloves garlic, quartered
- 4 (500g) veal cutlets, frenched
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