Fish Chermoula

Whole fish marinated in chermoula—a vibrant herb and spice sauce—then baked or grilled until tender.

Ingredients

• 400g lamb shoulder
• 300g vermicelli noodles
• 2 tsp finely chopped red onion
• 1 1/2 tsp saffron threads
• 3 tbsp smen (preserved butter)
• 1 cup carrots, sliced
• a handful of fresh parsley, chopped
• a generous spoonful of orange blossom water
• 400ml water

Instructions

1. 1

   Pat the ground beef dry, season generously with salt, pepper, and ground turmeric, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat smen (preserved butter) in a wide pan or heavy pot over medium-high heat and sear the ground beef until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the grated fresh ginger and finely chopped red onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the sweet paprika and potatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground beef to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground beef is tender and cooked through, roughly 30 mins.

7. 7

   Stir in the orange blossom water, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the parsley and serve hot alongside couscous.

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