Flavour: spicy, aromatic, floral, pungent.
Aroma: spicy, aromatic, warming.
The floral and spicy notes of this blend work particularly well with lamb and chicken. This Moroccan style blend can be sprinkled into tagines, rubbed straight onto meat or mixed with oil to create a rich marinade.
Black Pepper, Coriander, Ginger, Smoked Paprika, Allspice, Cardamom, Mace, Nutmeg, Turmeric, Cayenne, Cloves, Rose Petals (2%).
Store in a cool, dark, dry place.
|Typical Values||(per 100g as sold)|
|of which Saturates||1.2g|
|of which Sugars||2.7g|
HONEY SPICED LAMB
Ingredients: 6 tsp Bart Ras El Hanout Blend, 1 tbsp olive oil, 2 tbsp honey. 2 lamb steaks, 85g chopped dried apricots. 110g halved baby plum tomatoes, salt and pepper, couscous, fresh coriander.
Mix together the Ras El Hanout Blend, olive oil and honey and set aside. Cut the lamb steaks into cubes and add to the marinade making sure all lamb pieces are well coated. Cover and leave to marinate in the fridge for 1 hour.
Heat the oil, add the lamb and fry until browned.
Stir in the chopped apricots and baby plum tomatoes. Season with salt and pepper and cook on a low heat for 10-15 minutes.
Serve with couscous and a sprinkling of fresh coriander.
Ingredients: 1 large chopped onion, 3 tbsp oil, 4 chicken breasts, 4 tsp Bart Ras El Hanout Blend, 1 tsp Bart Garlic Paste, 1 tsp Bart Ginger Paste, 1 lemon peel, 125g pitted green olives, salt and pepper to taste, chicken stock, freshly chopped coriander, couscous to serve.
Soften the onion in oil, add the chicken breasts and cook for 2 minutes.
Add all other remaining ingredients except the coriander and stir through.
Add enough chicken stock to just cover the chicken and bring to the boil, Cover and simmer for 35 minutes. Stir in the coriander.
Serve with couscous.
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08 Aug 2022
08 Aug 2022
08 Aug 2022
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