Ras el Hanout
An exotic spice blend, very popular in Morocco, although widely used in neighboring North African countries. It has an aromatic & robust flavor with a floral fragrance. It adds warmth & depth of flavor to of North African tagines, chicken & lamb stews, soups, meatballs, grilled meat, kebabs and couscous dishes.
Coriander, Cumin, Fennel, Allspice, Black pepper,
Cinnamon, Anise, Cardamom, Ginger, Nutmeg, Turmeric.
Recipe to lamb w/chickpeas and figs with Ras El Hanout:
Season 3lb lamb shoulder cubed with salt and pepper. In a heavy-bottomed pan heat 2tbsp olive oil, add the seasoned lamb in batches, cook until brown, transfer to a bowl. Add 1pc minced onion, sauté until soft. Add 4-5pcs chopped garlic cloves, 5tsp ‘Ras-el-Hanout’, 1tsp chopped ginger. Stir for a minute. Add 2-3pcs chopped tomatoes, stir, cook for a minute. Add the browned lamb and stir, add 2 -3 cups chicken stock, bring to boil. Reduce heat to low, cover and simmer until meat is tender (75-90min). Add 1can boiled chickpeas, ½ cup figs, simmer until all get heated thru. Season with salt & pepper if required. Serve warm over couscous in a plate, garnish with cilantro on the top.
In need of larger quantity?
I love to go to Kalustyans when I’m in NYC. I think their Ras el Hanout is the best. Glad I can mail order it. Very fresh.
I use ras el hanout in a delicious chicken butternut squash tagine….