Ras El Hanout (Moroccan Curry)

Recipe Ingredients

2 tablespoons	30ml	Black peppercorns - crushed
1 tablespoon	15ml	Ground cardamom
1 tablespoon	15ml	Ground mace
1 tablespoon	15ml	Ground ginger
1 teaspoon	5ml	Hot red chile powder - such as cayenne
1 teaspoon	5ml	Fennel seeds - crushed
1 teaspoon	5ml	Ground nutmeg
1 teaspoon	5ml	Ground allspice
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Crushed malagueta pepper
2 teaspoons	10ml	Dried ground galangal - (or ginger)
4		-- crushed
1 tablespoon	15ml	Turmeric
2 tablespoons	30ml	Crushed dried lavender
2 tablespoons	30ml	Crushed dried rosebuds

Recipe Instructions

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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