We sold lots of unusual spices and spice mixes at Main
Ingredient. One of our most popular was Ras al Hanout – the quintessential
spice mix from Morocco which is used in tagines and many other dishes. This is
a rub for kebabs and is very easy to prepare
25g Ras al Hanout Spice - 1 clove of
garlic - 1 t grated fresh ginger - 1 shallot - 1 T chopped flat parsley - ½
teaspoon of flaked sea salt - 800g lean lamb cut into cubes
Warm the Ras al Hanout mix in a dry frying pan for
a minute to release the flavours, then add them to a pestle and mortar in which
you have put the garlic, parsley, finely chopped shallot and the ginger and
salt. Crush well together, then spread onto lamb cubes and put onto wooden
skewers. Put them into a Pyrex dish in the fridge overnight and onto the
barbeque the next day. This will allow the flavours to permeate the meat. You
can also put this mixture onto chicken, beef or goat. When the kebabs come off
the fire, slide the meat off the skewers and wrap it in warm pita bread or
tortilla wraps - very good finger food! Serve with salads, harissa, plain
yogurt and preserved lemons
© John & Lynne Ford, Adamastor & Bacchus 2018
No comments:
Post a Comment