Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

This recipe for spicy ras el hanout, from the "The Martha Stewart Living Cookbook," is a delicous accompaniment to lamb tagine with prunes.

The Martha Stewart Show, September Fall 2007, 10th Anniversary Cookbook; Martha Stewart Living Cookbook, The Martha Stewart Show, January 2007

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Recipe Summary

Yield:
Make 1/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0