Ras El Hanout (Moroccan Curry)

Serves: 3 people

Recipe Ingredients

2 tablespoons		Black peppercorns - crushed
1 tablespoon		Ground cardamom
1 tablespoon		Ground mace
1 tablespoon		Ground ginger
1 teaspoon		Hot red chile powder - such as cayenne
1 teaspoon		Fennel seeds - crushed
1 teaspoon		Ground nutmeg
1 teaspoon		Ground allspice
1 teaspoon		Ground cinnamon
1 teaspoon		Crushed malagueta pepper
2 teaspoons		Dried ground galangal - (or ginger)
4 x		-- crushed
1 tablespoon		Turmeric
2 tablespoons		Crushed dried lavender
2 tablespoons		Crushed dried rosebuds

Place all the ingredients in a spice mill and process to a fine powder. Store in an airtight container. Use to spice up stews, rice and couscous.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 180

Source:
Smoke & Spice

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