Ras El Hanout Super
Ras el Hanout Super is a special version of this classic blend used in Moroccan cooking made for Herbie's anniversary. The name means top of the shop or the very best spice blend that a spice merchant (Souk) has to offer.
When Herbie developed this new Ras el Hanout, he added rose petals, lavender, Sichuan pepper, grains of paradise, long and cubub pepper, lemon myrtle and mastic. Sadly, Herbie did still leave out the Spanish Fly and the Hashish, however the Herbie's Spices Super Ras el Hanout is an incredibly beautifully balanced example of this versatile Moroccan spice.
To make a spiced cous cous, just add 1/2 a teaspoon of Ras el Hanout per cup, the spices will make it wonderfully fragrant and the Saffron will give a golden colour. Sprinkle onto chicken and fish before cooking. Use in tagines of chicken and lamb.
- 500 g sliced lean lamb
- 2 tablespoons Ras el Hanout
- 1 tablespoon olive oil
- 2 small onions, peeled and quartered
- 4 cloves garlic, peeled and halved
- 2 small carrots, sliced
- 1 small parsnip, sliced
- salt to taste
Put the Ras el Hanout into a shallow dish and roll the lamb to coat lightly. Heat the oil in a heavy-based saucepan, add meat and turn until browned all over. Add onions, garlic and ¼ cup of water and reduce heat to lowest possible. Cover and do not lift lid for at least 15 minutes. Add salt to taste, parsnip and carrots, continue to cook very slowly until vegetables are almost tender. Stir in enough water or stock to cover lamb. Serve over rice or cous cous.
Contains: Paprika, Cumin, Ginger, Coriander Seed, Cassia, Turmeric, Fennel Seed, Allspice, Cardamom Green, Dill Seed, Galangal, Nutmeg, Orris Root, Bay Leaves, Caraway Seed, Rose Petals, Lavender, Sichuan Pepper, Grains of Paradise, Long Pepper, Black Pepper, Cubeb Pepper, Lemon Myrtle, Mastic, Cayenne, Cloves, Mace, Brown Cardamom, Whole Kashmiri Saffron Stigma.
Packet Size 30g or 1.06 oz