Ras El Hanout

Ras el Hanout

Ras el hanout, often translated as "top of the shop," is the aromatic Moroccan spice blend. Refers to the exotic and complex blend of the finest spices, offers a unique balance of robust savory spiciness and exotic fragrance.
 This extremely versatile blend adds a deep golden color and an aromatic and warm enticing flavor to Moroccan & North African savory dishes including chicken & lamb stews, soups, salads, meatballs, grilled or roasted meat, kebabs, as well as the rice dishes, couscous and tagines.

Ingredients: 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.