This aromatic spice blend is used as a seasoning for vegetables, including eggplants and pumpkins, and meat based couscous, stews and tagines. Especially used in Tunisian Lamb Tagine. Meat is rubbed with the spice mixture dry before frying or marinated.
Ingredients: Black peppercorn, cloves, grains of paradise, nutmeg, cinnamon.
Simple recipe to prepare Lamb Tagine: In a large bowl, put 3lb lamb pcs, season with 2 tsp salt and keep in the refrigerator overnight or at least 1 hour. In a tagine plate heat 2tbsp olive oil, cook the marinated lamb until browned, transfer to a plate. In the pan add 2 minced onions and salt to taste, cook until soft. Add 1tsp tomato paste and 1/2tsp ginger paste and 2tbsp ‘Qalat Daqqa spice mix’, stir, add lamb pieces, cover with the lid, cook in oven for 2 1/2 to 3 hours, or until lamb is tender. Taste and adjust seasonings. Transfer lamb to a serving platter. Sprinkle with fresh lemon juice to taste, garnish with toasted almond, chopped cilantro and parsley. Serve with couscous.
