Indian Food
 

View BasketPay For Items
Herbs & Spices
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers
Cumin Seeds - Rajah

Cumin Seeds - Rajah

1.35

Toor Dal - Plain - TRS

Toor Dal - Plain - TRS

2.25

Black Cardamom - Spices of India

Black Cardamom - Spices of India

3.45

Brahmi Leaves Powder - Hesh

Brahmi Leaves Powder - Hesh

1.95 (9 or fewer items) 1.75 (10 or more items)

Kapoor Kachli Powder - Hesh

Kapoor Kachli Powder - Hesh

1.95 (9 or fewer items) 1.75 (10 or more items)

Find Us On Facebook

Ras al Hanout - Greenfields - 75gClick image to enlarge

Ras al Hanout - Greenfields - 75g

Ras al Hanout - Greenfields - 75g

(Ref: ISG111)

Price: 2.35


Quantity:  
Pin It


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

Ingredients:

&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

Instructions:

• 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) :

    Greenfields
    25 Crawford Street
    London
    W1H 1PL
    UK
Testimonial:

"Dear Spices of India, I would like to say that this is a great site for people in Scotland. I find it hard to get the accessiblity of people living down south, it is brilliant to have such choice now. I would totally recommend this site and will do so, to all my friends."

- Maureen Cameron