Ingredients (9)
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 1 tablespoon mace blades
- 1 tablespoon cardamom seeds (removed from their pods)
- 1 teaspoon saffron
- 2 crushed sticks cinnamon or cassia
- 1 crushed nutmeg
- 1 tablespoon ground ginger
- 2 teaspoons turmeric
Nutritional Information
- Calories69
- Fat2.05g
- Saturated fat0.79g
- Trans fat0.0g
- Carbs14.39g
- Fiber5.52g
- Sugar0.29g
- Protein1.76g
- Cholesterol
- Sodium8.09mg
- Nutritional Analysis per serving (2 servings) Powered by
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Ras el hanout, which means “head of the market” in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. In Morocco,
ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Ras el hanout goes well with lamb, game, tagines, and couscous dishes.
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Tips for Lamb
Tip
How to Pick Lamb
Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
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Next: How to Freeze Lamb
Tip
How to Freeze Lamb
Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
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Next: How to Thaw Lamb
Tip
How to Thaw Lamb
Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
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Next: How to Pick Lamb
Instructions
- 1Combine 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon mace blades, 1 tablespoon cardamom seeds (removed from their pods), 1 teaspoon saffron (not packed), 2 crushed sticks cinnamon or cassia, and 1 crushed nutmeg. Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned. Cool and grind, then mix in 1 tablespoon ground ginger and 2 teaspoons turmeric.
