Best 4 Ras El Hanout Marinated Lamb Shawarma With Red Pepper Walnut Tahini Sauce Recipes
Ras el hanout marinated lamb shawarma with red pepper walnut tahini sauce is a mouthwatering dish that combines the flavors of the Middle East and Mediterranean. The lamb is marinated in a mixture of aromatic ras el hanout spices, olive oil, and lemon juice, then slow-cooked on a vertical rotisserie until tender and juicy. The red pepper walnut tahini sauce adds a creamy, nutty flavor to the shawarma, while the pita bread and fresh vegetables provide a delicious and satisfying wrap. This flavorful and versatile dish is perfect for a quick and easy meal or a special occasion dinner.
Here are our top 4 tried and tested recipes!
RAS EL HANOUT
This spice mix is often called for in many Moroccan dishes.
Provided by NATHALIE1
Categories World Cuisine Recipes African North African Moroccan
Time 5m
Yield 12
Number Of Ingredients 12
Steps:
- Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 194.5 mg, Sugar 0.1 g
MOROCCAN SPICE BLEND - RAS EL HANOUT
Ras el Hanout means head of the shop and is a spice mix that can be found online and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup that I can keep on hand for several recipes before I need to make more.
Provided by Rachael Ray : Food Network
Time 5m
Number Of Ingredients 10
Steps:
- Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon, cardamom, allspice, cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months.
RAS EL HANOUT STEWED LAMB
This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).
Provided by FlemishMinx
Categories Stew
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
- Add lamb to the same pan, frying until well browned.
- Add onion and garlic mixture back to the same pan.
- Add ras el hanout and salt and pepper; mix well to coat everything.
- Add the stock, bring to the boil, then reduce heat to an even simmer.
- Cook 1 1/2 hours, stirring occasionally.
- Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
- Serve with rice, and scatter the almond slivers over the lamb.
LEG OF LAMB WITH RAS EL HANOUT RUB
I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients (except the lamb) together to make a paste.
- Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
- Set aside for about 1 hour, to allow the lamb to come to room temperature.
- Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.
Nutrition Facts : Calories 779.6, Fat 56.9, SaturatedFat 24.8, Cholesterol 230, Sodium 187, Carbohydrate 3.5, Sugar 2.9, Protein 59.8
Tips:
- For the best flavor, use high-quality lamb meat. Look for lamb that is well-marbled and has a bright red color.
- Be sure to marinate the lamb for at least 4 hours, or overnight. This will help the flavors penetrate the meat and make it more tender.
- When grilling the lamb, be sure to cook it over medium-high heat. This will help to create a nice crust on the outside of the meat while keeping the inside tender.
- If you don't have a grill, you can also cook the lamb in a pan over medium-high heat. Just be sure to sear the meat well on all sides before reducing the heat to medium and cooking through.
- The red pepper walnut tahini sauce is a great way to add flavor and richness to the lamb shawarma. Be sure to use roasted red peppers for the best flavor.
- Serve the lamb shawarma with your favorite toppings, such as pita bread, hummus, tahini sauce, and fresh vegetables.
Conclusion:
Ras el hanout marinated lamb shawarma with red pepper walnut tahini sauce is a delicious and flavorful dish that is perfect for any occasion. The lamb is tender and juicy, the sauce is creamy and tangy, and the toppings add a nice crunch. This dish is sure to be a hit with your family and friends.
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