SRIRACHA TAHINI SAUCE
Provided by Food Network
Categories condiment
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Mix together the tahini, sriracha, lemon juice, garlic powder, salt, black pepper, cayenne and 2 cups water in a large bowl until a smooth consistency is achieved. Serve with your favorite Middle Eastern dishes or with any of your favorite meals!
RAS EL HANOUT
This recipe for spicy ras el hanout, from the "The Martha Stewart Living Cookbook," is a delicous accompaniment to lamb tagine with prunes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Make 1/4 cup
Number Of Ingredients 13
Steps:
- 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.
- 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.
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS
Let your oven do all the work with this shoulder of lamb. It's heady with North African spices and the couscous is soaked in the pan juices
Provided by Good Food team
Categories Dinner
Time 4h40m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Using a pestle and mortar or a mini chopper, mash or chop the garlic with a generous pinch of salt, then add the lemon juice, ras el hanout spice mix and olive oil, then pound or chop to a rough paste. Use a small knife to make small incisions all over the lamb. Sit the lamb in a large, shallow casserole dish or deep roasting tin, then rub the paste all over the lamb and into the cuts. Leave at room temperature for 1 hr, or better still cover and chill overnight.
- When ready to cook, heat the oven to 160C/140C fan/gas 3. Scatter the onion wedges around the lamb, then cover the dish with a lid or tightly with foil and roast for 3 hrs. Remove from the oven and uncover. Stir the onions and baste the lamb in the juices, then turn the oven up to 180C/160C fan/gas 4 and continue to roast the lamb, uncovered, for 25-30 mins until browned.
- Lift the lamb and onions onto a board to rest and put the kettle on. Stir the couscous and raisins into the lamb dish so they're coated in the roasting juices. Pour over enough boiling water from the kettle to just cover the couscous, then cover the dish and leave for 5 mins. Uncover and fluff the couscous up with a wooden spoon, then stir through the chickpeas, chopped herbs and preserved lemon or lemon juice, and season to taste. Bring the lamb, onions and the couscous to the table to serve.
Nutrition Facts : Calories 814 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 0.4 milligram of sodium
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