Ras el hanout Natural Seasoning

Ras el hanout natural seasoning is a legend amongst seasonings from Marrakech in North Africa ans Morocco.

GIFT If you would like to send this Natural Seasoning Pouch with Recipe as a Gift we will gift wrap and print your message or name on the label. No extra charge.

• 70g Pouch - $9.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

Your Moroccan Recipe - You will need

600g Diced lamb shoulder

Olive oil

1 x Medium brown onion - diced

3 x Garlic cloves - finely diced

2 x Celery sticks - diced

2 x Carrots - all finely diced

2 x Cups rich home made style chicken stock

1 x Cup red wine

1 x Tablespoon red wine vinegar

6 x Whole medium tomatoes, peeled or 1 x Tin Italian diced tomatoes

2 x Tablespoons tomato paste

1 x Teaspoon brown sugar

4 x Heaped teaspoons Ras el hanout Natural Seasoning. Ingredients: Green Cardamom, Cumin, Coriander, Sumac, Cinnamon, Ginger, Nutmeg, Paprika, Onion, Garlic, Black Pepper, Light Chili Flakes

Method In a heavy based pot with a little olive oil, brown the lamb on all sides to a rich dark colour. Taking care not to let the lamb stew then set aside.

Now in a pot with medium heat, add a little more olive oil and sauté the garlic, brown onion, celery and carrot until caramelised - about 20 minutes.

Next add the tomato paste to the base of the pan and gently stir and heat for around 3 minutes to reduce bitterness

Then add the chicken stock and the Ras el hanout Seasoning and stir well.

Now return the browned meat to the pan and add the red wine, vinegar and sugar. Stir to blend with the other ingredients and sealing the top of the pot with foil, bake for around 2 hours until meat is fully tender and breaking up.

Note: After 1 hour check that the stew is not drying out - if needed add a little water.