Think of Moroccan food and you think of the Tagine. Moroccan tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry, or fish together with vegetables or fruit. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chili are used in vegetable tajine. The sweet and sour combination is common in tajine dishes like lamb with dates and spices. Tajines are served with couscous or bread.
A subtly fragrant spice blend. Exotic spices combine with the unique tang of Moroccan preserved lemon. Perfect for tagines of lamb, fish or poultry. Serve with couscous or rice pilaf. Very mild
Marinate 750g diced lean lamb with 3 tablespoons Moroccan Spice Blend 1 hour or longer. Put lamb with 1 cup water in a heavy pan, cover and simmer 45 minutes. Add 12 dried apricots, 12 pitted prunes and a teaspoon of honey. Cover and simmer 20 minutes longer. Serve with couscous or rice pilaf. Serves 6.
Charmaine Solomon's Moroccan Spice Blend is a blend of spices, herbs, onion, garlic, ginger, canola oil, extra virgin olive oil, salt, cane sugar, preserved lemons, citric acid, saffron.
No added MSG, Artificial colours, or Flavours, Palm Oil or Trans Fats. Gluten Free.