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Ras al Hanout - Greenfields - 75gClick image to enlarge

Ras al Hanout - Greenfields - 75g

Ras al Hanout - Greenfields - 75g

(Ref: ISG111)

Price: 2.35


Net weight 75g

Ras-el-hanout is a classic spice mixture used in Moroccan cuisine. The name means 'top of the shop', which reflects its expensive ingredients.

Recipes vary but good mixtures will contain many different spices, and may include dried peppers, cardamom, nutmeg, allspice, cinnamon, cloves, fennel, rose buds and lavender.

Original Moroccan Lamb Tagine

Time: 4hrs


&frac; 14 cup diced seeded chilli
1 teaspoon Greenfields Cumin seeds, toasted
1 teaspoon Greenfields Coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
&frac; 12 teaspoon salt
&frac; 12 teaspoon Greenfields Paprika
&frac; 12 teaspoon freshly ground Greenfields Black Peppercorns
1 teaspoon Greenfields Ras Al Hanout
2 garlic cloves, minced
1 boneless leg of Lamb, trimmed and cubed
3 cups chopped onion
&frac; 12 cup tomato puree
2&frac; 12 cups water
3 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
&frac; 14 teaspoon saffron threads
1 Greenfields Cinnamon Stick
1 cup dried apricots, cut into 1/4-inch strips
&frac; 14 cup minced fresh Coriander


• Put all the ingredients in the earthenware container.

• Mix and rub all the ingredients thoroughly onto the lamb shoulder.

• Cover with foil paper and pierce some holes in the foil.

• Place in the oven at 220C and leave for approx 4 hours until meat is tender.

• Best served on a plate of easy cook fluffed cous cous.

Ingredients: Coriander, Paprika, Turmeric, Cinnamon, Cumin, Ginger, Black Pepper, White Pepper, Cayenne, Salt, Pimento, Cardamom, Cloves, Nutmeg, Aniseed.

Produce of more than one country, packed in the EU.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    25 Crawford Street
    W1H 1PL

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