Moroccan Tomato SauceSteven Raichlen
This fresh tomato sauce accompanies lamb throughout Morocco. Serve this with Moroccan Lamb Shoulder with Tomatoes and Peppers.
Other Recipes from Episode 210: Shoulder On
- 3-2-1 Pork Shoulder
- Moroccan Lamb Shoulder with Tomatoes and Peppers
- Spit-Roasted Beef Shoulder Clod
Moroccan Tomato Sauce
- Yield: Makes 2 cups
- ½ small sweet onion
- 3 large ripe tomatoes
- 2 teaspoons hot paprika
- ½ teaspoon ground cumin
- ¼ cup finely chopped flat-leaf parsley
- 2 tablespoons fresh lemon juice
- Coarse salt (sea or kosher) and pepper to taste
1: Grate the onion into a mixing bowl on the coarse side of a box grater. Cut the tomatoes in half widthwise and wring out the seeds. Grate the tomatoes into the bowl. Stir in the paprika, cumin, parsley, lemon juice, and salt and pepper to taste. The sauce should be highly seasoned. The sauce is best made shortly before serving.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.