Ras-el-hanout is a classic Moroccan Spice mix used in Moroccan or north African cuisine.
The Arabic name “Ras-el-Hanout” means ‘top of the shop’ or the best spice blend that a spice merchant has to offer.
The Spice Library’s Spices Ras-el-hanout is a versatile spice mix which can be used as a dry rub or marinade for Meat, Poultry, fish and vegetables.
This classic Moroccan Spice blend is often used in combination with harissa paste and preserved lemons
Ras-el-Hanout Spice Blend Serving Suggestions:
A delicous recipe for Lamb Tagine.
Method:
- Marinade 1kg lamb/chicken with 2 tablespoon of ras-el-hanout and 1 tablespoon of harissa paste for 2-4Hrs.
- Fry 2 onions, add meat and ¼ cup chopped coriander.Sauté for 5 mins.
- Add 400g tinned tomato & 400ml stock. Bring to boil.
- Then simmer for 1.5Hr.
- Add 100g Prunes/sultanas, 2 tbsp of chopped preserved lemons
- cook for further 45mins. Season to taste.
Other seasonal fruits and vegetables can be added. Mango and eggplant combination is recommended.
Check out other complimentary ingredients such as Harissa Paste and Preserved Lemons here
