Fusion of Spice Moroccan Style Blend
Introducing our exquisite Moroccan Style Blend, also known as Ras El Hanout. This aromatic spice blend captures the vibrant and diverse flavors of Moroccan cuisine. With a harmonious combination of pepper, garlic, rosemary, turmeric, paprika, pimento, coriander, and cumin, our Moroccan seasoning adds a unique twist to lamb, couscous, rice, and chicken dishes. Experience the captivating flavors of this premium blend, inspired by the rich culinary traditions of Morocco. Let the exotic spices transport your taste buds and elevate your cooking to new heights.
All Natural Ingredients
Packed in Western Australia
From Imported Ingredients
Ingredients: Dehydrated vegetables, Salt, Herbs and Spices, Flavour Enhancer (635), Canola Oil, Flavour [Natural Flavour, salt, corn maltodextrin, flavouring (635), sugar, Acidity regulator (340, 330)]
Recommended Shelf life: Once opened, it is best to use within 28 weeks for optimal freshness and quality.
Recipe: Slow Cooked Lamb
- 2 tbsp olive oil
- 900g Boneless Lamb Leg Roast, trimmed and cut into 3cm pieces
- 1 brown onion, coarsely chopped
- 3 garlic cloves, crushed
- 3 tbsp Moroccan Style Spice blend
- 2 cups beef stock
- 2 tbsp honey
- 1 cinnamon stick
- Pinch of saffron threads
- 2/3 cup dried apricots
- 1/4 cup chopped, toasted almonds
- 1/2 cup coriander sprigs
Heat half of the olive oil in a large frying pan over medium-high heat. Brown the lamb in 3 batches for 3-4 minutes until evenly browned. Transfer the lamb to a 4.5L slow cooker.
Heat the remaining oil in the same frying pan over medium-high heat. Sauté the onion and garlic for 5 minutes until softened. Add the Moroccan seasoning and cook for 1 minute until fragrant. Transfer the mixture to the slow cooker.
Add the beef stock, honey, cinnamon stick, and saffron to the slow cooker. Cook covered on low heat for 7 hours. Then, add the dried apricots and cook covered for an additional 1 hour.
Serve with toasted almonds and fresh coriander sprigs.