sf wrote:
> On Wed, 8 Apr 2009 09:47:03 +0200, "Giusi" > wrote:
>
>> "sf" ha scritto nel messaggio
>>
>>> Because Easter is coming up and I always have lamb on Easter, so I>
>>> snagged the Moroccan Rub for roasted lamb recipe too. Thanks again.
>> Lamb is my favorite meat. I often do a rub from Moroccan recipes, but in
>> December I tried chermoula and I have never had such delicious lamb! I used
>> this recipe: http://www.thegutsygourmet.net/chermoula-lamb.html
>>
>> I even had to make the harissa from scratch but it was easy to do. The
>> chermoula is sort of curry yellow, but doesn't taste like it or anything
>> I've had before. I had to cook 2 legs because they are tiny here (about
>> 2-2.5 pounds each) so I tripled the chermoula but could have merely doubled
>> it.
>>
> Thanks for the recommendation! I like cilantro, but have never tried
> harissa. I used to make a marinade with a chili paste I can't find
> anymore. It was very, very thick - like tomato paste.
>
> Here's the recipe if you ever stumble across it.
>
> 2 cloves garlic
> 1T soy
> 1T chili paste with garlic
> 1 T rice vinegar
> 2t (asian) sesame oil
>
> Sometimes, I'd add hoisin. Hoisin seems to go with everything.
>
Gee, I am surprised you can't find this. The brand is Lan Chi,
IIRC. That may help. I guess I'm glad I have a jar I just opened
recently if it is going to be hard or impossible to find.

--
Jean B.