Using only the finest of Moroccan spices, this flagship spice is highly prized by North African traders for the matchless aroma, colour and taste that it imparts to all dishes. This blend consists of over 30 spices and herbs and can be used both as a base for a marinade or as a seasoning for cooking Moroccan dishes. It is an exotic and complex Moroccan spice blend that, depending on the preparer, can contain up to 50 ingredients. Ras el hanout means "head of the shop," purportedly because shop owners create their own unique blend, which can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, dried flowers (such as lavender and rose), nigella, mace, galangal and turmeric. Our blend gives you all the taste and flavour of this award-winning spice mix, without having to source and blend the ingredients. This blend is an integral part of Moroccan cooking, many recipes in moroccan cookbooks will have appetising dishes requiring Rass El Hanout.
Ideal used in: rubs,
Excellent with: chicken, pork, lamb, rice,
Dietary Requirements: Vegetarian, Nut Free, Salt-Free, Gluten Free
Moroccan Lamb Recipe
Recipe Method: 1) Pre-heat the oven to 190C / 375F / Gas Mark 5.
2) Coat the lamb with the ras-al-hanout spice blend and place in a tagine.
3) Add the water, olive oil and honey.
4) Place the tagine on the hob until the meat is very well done - approximately two hours.
5) Remove the meat from the tagine and keep warm.
6) Skim off any extra oil from the stew in the pot the add the raisins.
7) Simmer the stew until it has thickened and the raisins have cooked through.
8) Return the lamb to the stew and bring back to the boil for about two minutes.
8) Serve with warm bread or rice, garnished with the toasted almonds.