RecipeMuncher

I’ve had some success in the past with tagines of lamb or mutton, flavoured with the mysterious North African spice blend, ras-el-hanout.  The tagine is suited well to this time of year, when long, slow cooking suddenly seems appropriate again. Ras-el-hanout is the garam masala of the North African and Middle Eastern world, a combination of up to a dozen different spices in quantities and combinations jealously guarded by each producer. It normally includes coriander and cumin, cin (...)