Want to enjoy lamb, cooked with Morocco's most iconic spice blend? Discover in this guide how to prepare ras el hanout and how to make a lamb dish with it.
Ras el hanout What is it?
The slow-cooked, buttery lamb literally melts off the bone, thanks to hours of tenderizing in a steaming tagine with aromatic ras el hanout, Morocco's signature blend of many spices.
Origins of Ras El Hanout
The Arabic term “ras el hanout” literally translates to “head of the shop” in English, to ensure that the blend is sold by the best Attar (spice seller) in the souk. While the ingredients and quantities vary (they are often closely guarded secrets), the complex blend can include up to 50 different spices. It is rumored to date back to biblical times, with “ras” being the title of an Ethiopian king. Intriguingly, it is said that attars customized it with hashish for special customers!
Ingredients for Lamb Tagine with Ras El Hanout (for 4 people)
Ingredients Lamb Tagine
- 3 tablespoons olive oil
- 2 onions, peeled and finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1kg (2lb) boneless lamb shoulder, cut into pieces
- 2 teaspoons ras el hanout (see recipe below)
- 2 cinnamon sticks
- 11/5 cups (300 ml) water 800 g diced tomatoes
- 3 bay leaves
- Salt and pepper to taste 175g dried apricots Seeds of 1 pomegranate, to serve
Ras El Hanout Ingredients
- 1⁄2 tsp toasted cardamom seeds
- 1⁄2 tsp roasted fennel seeds
- 1 tablespoon toasted coriander seeds
- 1 tablespoon toasted cumin seeds
- 1 teaspoon cinnamon
- 1 teaspoon of turmeric
- 1 teaspoon cayenne
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1⁄2 tsp sugar
- 1⁄2 tsp allspice
- 2 whole cloves
- 1⁄4 teaspoon ground nutmeg
How to cook
1. Heat the oil in a large, deep saucepan (or tagine!). Add the onions and sauté until soft. Stir in the ginger, add the lamb in batches and sauté until lightly coloured. Return all the meat to the casserole.
2. Mix/crush the ras el hanout ingredients in a mortar and pestle or spice grinder, then add 2 teaspoons to the lamb. Store the rest in an airtight jar.
3. Stir in cinnamon sticks and cook for 1 minute. Add tomatoes and water and bring to a boil, stirring occasionally. Add bay leaves and salt and pepper to taste, then cover and simmer for about 11⁄2 hours, until meat is tender.
4. Add the apricots and heat for 5 minutes.
5. Serve sprinkled with coriander leaves and pomegranate seeds.
Tasting Experience
Imagine walking through the long labyrinths of the Medina in Marrakech and all your senses are activated to seek out unique experiences: the cacophony of bartering, Moroccan music, vibrant colors of clothing, donkeys and snake charmers. The heady aroma of melted lamb wafts through the incense-laden fog and you head to a quiet rooftop to taste authentic Moroccan tagine for the first time. As the terracotta lid is lifted by your host, you revel in the steam and aroma. The first nugget of lamb comes loose on your tongue, smooth thanks to layers of ras el hanout, sweet, spicy, warm and deep. Take a sip of mint tea or perhaps fresh pomegranate juice, cut a few pieces of khobz (bread) and dive in again. And again.
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