Raselhanoutstewedlamb Recipes

RAS EL HANOUT STEWED LAMB

Steps:

• Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
• Add lamb to the same pan, frying until well browned.
• Add onion and garlic mixture back to the same pan.
• Add ras el hanout and salt and pepper; mix well to coat everything.
• Add the stock, bring to the boil, then reduce heat to an even simmer.
• Cook 1 1/2 hours, stirring occasionally.
• Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
• Serve with rice, and scatter the almond slivers over the lamb.

RAS EL HANOUT MARINATED LAMB SHAWARMA WITH RED PEPPER-WALNUT TAHINI SAUCE

Steps:

• For the ras el hanout marinade and lamb: Combine the canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onions, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender and blend until smooth.
• Place the lamb in a dish large enough to hold the lamb and the marinade. Pour the marinade over and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• For the red pepper-walnut tahini sauce: Combine the walnuts, tahini, yogurt, vinegar, cumin, cayenne, bell peppers and some salt and pepper in a food processor and process until smooth.
• Remove the lamb from the refrigerator 30 minutes before grilling, and let sit at room temperature.
• Heat a charcoal grill for indirect heat.
• Remove the lamb from the marinade and pat dry. Sprinkle on both sides with salt and pepper. Grill until charred on both sides and cooked to medium (140 degrees F on an instant-read thermometer), about 30 minutes. Remove from the grill and let rest for 15 minutes.
• Slice into paper-thin slices across the grain. Place several slices of the meat in each pita and drizzle with the red pepper sauce.

LEG OF LAMB WITH RAS EL HANOUT RUB

Steps:

• Mix all the ingredients (except the lamb) together to make a paste.
• Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
• Set aside for about 1 hour, to allow the lamb to come to room temperature.
• Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.

RAS EL HANOUT

Steps:

• Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.

RAS EL HANOUT

Steps:

• Place allspice, cardamom seeds, cinnamon, and coriander and cumin seeds in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes.
• Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.

RAS-EL-HANOUT

Steps:

• Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes. Transfer to a spice mill; let cool. Add crushed red pepper flakes. Process until finely ground. Transfer to a small bowl. Add remaining ingredients; whisk to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

RAS EL HANOUT

Steps:

• Place all the ingredients in a jar. Cover tightly, and shake to combine. Store in a cool, dry place up to 6 months.

RAS-EL-HANOUT SPICE MIX

Steps:

• Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
• Transfer to a spice mill and let cool.
• Add crushed red pepper flakes. Process until finely ground. If you don't have a spice mill, use a pestle & mortar. Transfer to a small bowl.
• Add remaining ingredients and mix.
• Can be made 1 month ahead. Store airtight at room temperature.
• Makes approximately 2-3 tablespoons