Chermola Marinade

Recipe by Melanie Eady

Ingredients

• 2 cloves garlic, crushed
• 2 tbsp fresh ginger
• 1 tsp ground ginger
• 1/4 tsp cayenne pepper
• 2 tsp ground cumin
• 2 tsp brown sugar
• 1 tsp salt
• juice and zest of 2 lemons
• 1 cup unsweetened natural yoghurt
• 1/2 cup coriander
• 2 tbsp preserved lemons

Method

1. Finely chop the fresh ginger, and the preserved lemons.
2. Place all ingredients except the preserved lemons into a food processor and blend until smooth.
3. Stir in the chopped preserved lemons (not essential).
4. Place in a covered container, will keep in fridge for 5-6 days.