TAJINE SPICES

* RESEALABLE BAG *

COMPOSITION: TURMERIC, CORIANDER, CUMIN, SALT, GINGER AND BLACK PEPPER.

These are the spices and herbs that give the tagine its Moroccan character and that cause the enchantment when the smell spreads and tickles your taste buds. Once you have purchased our tagine spice blend, you will have in your possession the most effective way to bring intense and authentic flavours to your tagines.

1 teaspoon of our tagine spice blend per person will bring warm, spicy and velvety notes to your chicken, lamb and fish pieces or vegetables simply browned in olive oil. The tagine spice powder is spread in two parts, one half at the beginning of cooking to impregnate the preparation and the second half in the middle of cooking to increase its intensity (aromatically speaking!).

Its gentle intensity knows how to be there where you least expect it, as it goes wonderfully well with sweet and sour dishes, such as in the lamb tagine with apricots or grapes and in exotic tagine recipes such as the chicken tagine with peaches and mangoes. Don't resist, let yourself be carried away, follow the recipe of the tajine with prunes below and you will find yourself in the land of a thousand and one nights.

In a pressure cooker, put 1 kg of leg of lamb, an onion, olive oil, salt, pepper, ginger and cinnamon stick. Sauté over low heat for 5 minutes, stirring occasionally. Cover with water and cook covered for 40 minutes.

Add the cinnamon powder (also available here) and dilute the honey in the sauce. Wash the prunes and cook them with the meat for about ten minutes.

To finish, add a little water if necessary. Pour in the orange blossom water and allow the sauce to reduce. 15 minutes before serving, brown the almonds in hot oil.