"Ras el Hanout" & Lamb Tagine.

morlan75 · "Ras el Hanout" & Lamb Tagine.

"Ras el Hanout"
Spice mix I learnt when I visited Morrocco:-

Ras el Hanout (means “Head Of The Shop” apparently)

Added to many dishes especially tagines there are many different versions I bought some ready made from an apocrathy in the old Medina of Marrakech they boasted on adding over 26 different spices to their “Head of the Shop”.

This is my version below and given to me by a Chief in Agadir I met who's family had a Farm in the Hill's. I dread to think what “special” ingredients they added to the in the ready made mix!:-

1 inch piece of Cinnamon Stick
1 tsp Cloves
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Cardomon Pod seeds (Green)
1 tsp Fenugreek
1 tsp Fennel Seeds
1 tsp Black Mustard Seeds
1 tsp Ground Turmeric
1/4 tsp Ground Nutmeg
7 Small Dried Chilli’s
20g dried rose petals

Dry fry whole spices to realise the flavours, grind them to a powder in a coffee grinder or Pestle & Mortar then mix in the other ground spices.

Lamb (or Goat) Tagine

*Ignore adding the below spices in the recipe if you have some "Ras el Hanout" to hand it can be baught if you dont fancy making your own.
Just add 3 heaped teaspoons or abit more if you like it very spicy Very Happy

1lb Cubed Lamb
1/2tsp Ground Cinnammon (I actually add 1 cos I like it spicey )
1 tsp Ground Coriander
1 tsp Ground Cumin
4 Cardomon Pods (I use the green ones)
2 tsp Olive Oil
2 Red Onions finely chopped
1-2 Cloves of garlic chopped
1 Can of tomatoes
2 tsp Tomatoe Puree
125g No soak dried apricots sliced
300ml Vegtable stock
1 Bunch of fresh coriander to garnish

Put lamb in a bowl and mix in all the spices and oil, thoroughly coat.

Heat up a frying pan and add the spiced lamb cook for around 4-5 mins then transfer into a cassorole dish or crock pot.

Add onions, garlic, tomatoes (I chop them), apricots and puree to frying pan and cook for about 5 mins.

Then add your vegtable stock and bring to the boil.

Wack your sauce over your lamb in the cassorole dish or crock pot.

Cover and cook in a preheated oven if useing a cassorole dish at gas mark 4 think thats 180 c ??? for about an hour.

I use a crock pot now and just leave it on medium for a few hours until the meats tender.

I serve this with a chopped coriander garnish, "Ainsley Harriots" spicey Morroccan cous cous & Warm Flat Breads Very Happy

agapanthus

That sounds delush Jeni! The marinade for the lamb dish would be fantastic for a bbq mix Very Happy

I have all the ingredients for the spice mix, apart for the dried rose petals.....but as I have loads in the garden I suppose I could dry some of these!!!
Thanks for posting Very Happy

morlan75