Gryffon Ridge Spice Merchants



Moroccan

Beef Tagine with Ras el Hanout
Serves 6 – 8

For the spice rub

1 Tbsp. Ras el Hanout
1 Tbsp. Ground cumin
1 Tbsp. Cassia cinnamon
1 Tbsp. Ground ginger
1 Tbsp. Paprika
1 Tsp. Sea Salt
1 Tsp. Freshly ground Black pepper

1 1/2 lbs. Stewing Beef
Olive oil
1 Large Onion, peeled and finely chopped
A small bunch of fresh cilantro, leaves picked and stalks reserved
1 14 oz. Can Chickpeas, drained
1 14 oz. Can Diced Tomatoes
4 Cups Stock, Beef, Chicken, or Vegetable
1 1/2 lbs. Winter Squash, peeled, deseeded and cut into 1-inch chunks
4 oz. prunes, roughly torn
2 Tbsp. Sliced Almonds, toasted

To make the spice rub:

Mix the Ras el Hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl.

Put the beef into a large bowl, massage it with the spice rub, then cover and place into the refrigerator for at least 3 hours and preferably overnight.

When you’re ready to cook, heat a several tablespoons of olive oil in a tagine or Dutch oven and fry the meat over a medium heat for 5 minutes.

Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, and 2 cups of the stock and stir. Bring to a boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours.

At this point add your squash, the prunes and the remainder of the stock. Give everything a stir, place the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a bit of water if it looks too dry.

Once the time has passed, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with salt if necessary. Scatter the cilantro leaves over the tagine along with the toasted almonds and serve with couscous and pita.



Hummus

Hummus is an excellent medium for subtle flavors.  This version showcases Ras el Hanout but you may substitute the spices of your choice.

2 Cans Garbanzo Beans/Chick Peas (15 oz. each)
5 Tbsp. Tahini (Sesame Paste)
1/4 Cup Olive Oil
1 1/2 Tsp. Ras el Hanout
1 Large Garlic Clove ~ Minced
1/2 Lemon ~ Juice and Zest Only
1/4 Tsp. Smoked Sea Salt
1/4 Tsp. Freshly Ground Black Pepper
Water

Rinse Garbanzo beans in colander under cold water removing any of the “skins” that come off.  Drain and place in food processor or blender.  Add the Tahini, Garlic, Olive Oil, and Lemon Juice and Zest.  Pulse until mixture starts to bind together.  Add Ras el Hanout, Salt, and Pepper.  With processor running, add water in a thin stream until mixture appears creamy.  You can see this happen.  Stop processor and use a spatula to scrape down the sides and ensure that all ingredients are well mixed.  Run processor for about 1 minute to complete blending. Place in serving bowl, cover, and let rest for at least 2 hours for flavors to develop.  Allow to reach room temperature before serving.  Prior to serving, pour thin drizzle of Extra-Virgin Olive Oil over the Hummus.  Serve with pita bread. Properly made Hummus should barely cling to a spoon.




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