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Moroccan Lamb Tagine with Prunes and Almonds recipe. Essaouira, Morocco. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 8 votes

Ras el Hanout

This North African spice mix is used in tagines and as a marinade.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Spice Mix
Cuisine: North African
Servings: 1 small jar
Calories: 39kcal
Author: Terence Carter

Ingredients

  • 1 1/2 teaspoons coriander seeds
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon crushed chilli flakes
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric

Instructions

  • Toast the whole spices separately in a small pan over a medium-high heat. Watch the pan closely and remove from heat as the spices change colour and release their aromas.
  • Tip the spices into a spice or coffee grinder and grind to a powder. Add the ground spices and give the grinder an extra whiz to combine the spices. You can store the Ras el Hanout in a sealed jar for up to six months. If the spice mix has been on the shelf for a couple of months you can ‘awaken’ the mix in a small pan over a medium heat until the mix releases its aroma.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 84mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1280IU | Calcium: 60mg | Iron: 2.7mg