Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


SpiceOn Moroccan Salt Free

Wonderfully easy, simply add to your favourite Meat or Chicken. The pure and natural Spices have been blended to compliment and partner your dish and save you kitchen time

Your Flavour Profile: An exciting pure and natural Spice Blend of the flavours of Morocco and does not contain artificial flavours, preservatives, processed sugars or salt.

Your Spice Blend: Green Cardamom, Cumin, Sumac, Cinnamon, Paprika, Nutmeg, Black Pepper, Coriander, Ginger, Chilli Flakes.

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


We would love you to join the complimentary monthly Epicurean Post ebook

Sent directly to your inbox - with the love of great food !

Click to join Epicurean News

Roulade of Chuck Steak with Parsnip, Spices, Potato and Tomato

It is difficult to imagine a simpler, indeed more basic recipe. It is also difficult to imagine a recipe with such wonderful slow cooked, deep flavours !


  • You will need

  • 1 x kl whole piece, grass fed, chuck steak approx. 25cm x 15cm

  • 1 x Medium/Large onion

  • Plain flour

  • Olive Oil

  • 8 x Teaspoons of SpiceOn Moroccan Spice Blend or your choice of Spices. See notes.

  • 3 x Tablespoons tomato paste

  • 1 x Medium Parsnip, peeled and cut lengthwise

  • 1 x Medium Carrot, diced

  • 2 x Celery sticks diced

  • 1.5 x Tin Italian diced tomatoes

  • 2 x Cups rich chicken stock - refer notes

  • Mineral Salt

  • Black Pepper

  • Kitchen string.


Your special butcher will play the first part in this. Ask for a whole piece of grass fed chuck steak, 25cm x 15cm approx. You will find that this will have a thicker top, tapering down in the steak. If needed trim a little from the top portion to make room for the parsnip. Save and place the trimmed piece towards the thinner section.

To prepare for rolling, lightly spread olive oil, 3 x teaspoons of the Spice blend and a little salt across the meat then cut the parsnip in half, length wise and place the tops of the parsnip at opposite ends to each other.

Now carefully roll the meat holding the parsnip inside. Tie so you have a nice neat roll.

Dust your roll liberally with plain flour and in a heavy based pan, brown the meat thoroughly including the ends. This is important to the sauce thickening and outcome of the recipe.

Remove the meat and in the pan cook down the onions and garlic until soft then add the remaining 5 x heaped teaspoons of the Spice Blend, a little more salt if you wish, then the chicken stock, diced carrots, celery, tomato puree and tomatoes.

Stir then return the meat to the pot, cover with alfoil before replacing the lid and place in the oven at 160c for 4 hours, until the meat is easily pulled apart and the sauce nicely rich.

Check after around 2 hours that there is still plenty of liquid and the sauce is thickening nicely. If needed add a li

To buy the Persian Spice Blend or individual Spices click : Spice Blends. Spices.

Comments: This Recipe will easily serve 10 people, however,the meat and flavours, if possible, improve the next day - and the days after ! If you are blending your own spices, we used Cumin, Coriander, Cinnamon, Ginger, Cardamom and Turmeric

Traditional Greek Lamb with Potatoes and Lemon


  • 1 x kilo boned lamb shoulder, cut into four portions

  • 4 x Blue skin potatoes or similar waxy potatoes, peeled

  • 1 x Brown onion, loosely chopped

  • Olive oil

  • 4 x Full teaspoons of the Spice Roads Mediterranean Spice Blend

  • 2 x Tablespoons Lemon juice

  • 3 x Tablespoons tomato puree

  • 2 x Medium carrots, peeled and left whole

Important: Sea salt and Vietnamese Black Pepper has already been added to this Blend

Comments: This recipe is found away from the tourist areas of the Mediterranean with many variations, often using beer rather than the water ! Simple and wonderful, lamb should fall apart loaded with great flavours.


Place the lamb, potatoes, carrots, tomato puree and onion in an oven proof casserole dish and lightly coat with the olive oil.

Add 200 m/l water, lemon juice and SpiceOn Mediterranean Spice Blend, place so everything is compact and add a little more oil to cover.

Be sure to use foil under the casserole lid and bake for 3 - 3.5 hours, 160 degrees, depending on your oven

After 1.5 hours check and add a further 100 m/l water so the lamb does not dry out.