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Ras El Hanout

Ras El Hanout is a spice mix from North Africa. Ras El Hanout is Arabic for “head of the shop” implying the best spices the seller has to offer. It can be used in many savory dishes, rubbed on meat or fish, or stirred into couscous or rice.

Spiced lamb kebabs

1. Mix 600g good quality lamb (cut into large cubes first), three tablespoons of olive oil and tablespoon of Ras El Hanout
2. Mix together in a bowl and place in fridge to infuse for about an hour
3. Presoak wooden skewers for 10 minute in water so they don't burn
4. Thread lamb cubes onto skewers and cook on BBQ or hot plate turning occasionally
5. Alternatively, thread lamb on skewers with red capsicum, courgette or white onion
6. BBQ and serve with chopped coriander, crusty bread and a leafy salad.

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