Ras Al-Hanout

0 0
Ras Al-Hanout

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tbsp. Ras Al-Hanout
300g Lamb Chunks
1 Lemon Juice of

The fragrant and beautiful middle eastern spice

Ingredients

Directions

Share

Ras Al-Hanout is a beautiful spice that originates in Morocco but is used all over The Middle East in cooking. The spice is made up of anywhere between 20 and 100 other spices including dried peppers, cardamom, nutmeg, allspice, cinnamon, cloves, fennel, rose buds and lavender which makes it not only pleasant to look out, but also delightful to smell. For this recipe we marinated the chunks of lamb steak in the Ras Al-Hanout and lemon juice then grilled the meat and served it as part of the mezze course

Steps

1
Done

1

Toss together the lemon juice, Ras Al-Hanout and the lamb chunks in a dish and leave to marinate in the fridge for a few hours (or as long as possible).

2
Done

2

Place a griddle pan on a high heat and cook the lamb in the juices until it has browned and the fat has started to crispen. Serve warm as part of the mezze

Zoe Negus

Baba Ghanoush
previous
Baba Ganoush
next
Baklava
Baba Ghanoush
previous
Baba Ganoush
next
Baklava

Add Your Comment