Spice and Co Moroccan Mix Ras Al Hanout
Ingredients:
Coriander, Cumin, Paprika, Fennel, Ginger, Turmeric, Cassia, Caraway, Nutmeg, Cayenne, Cardamom, Allspice Pimento, Black Pepper, Sea Salt and Galangal.
Uses and Ideas!
Moroccan Spice Mix "ras al hanout"
Moroccan - "Ras al hanout" - translates to "head of the shop" or best quality spices. The original translation ras (head) hanout (undertaker) suggests some traditional recipes gave such a chilli kick to the head that you would end up at the undertaker! It is used throughout Morocco in tagines, kebabs, cous cous & pastilla.
Use as a dry spice rub (or moisten with oil) on lamb cutlets, chicken wings/drumsticks, steaks, ribs, fish fillets, prawns or scallops. Use for roast whole chicken, lamb rumps/legs, beef rib-eye, strip loin etc. Use for as a base (combined with an onions and garlic sauté) for slow braised lamb shanks, lentils, chicken tagines, braised root vegetables or vegetable soups.
