Ras el hanout
A warm, floral Moroccan spice blend for tagines, couscous, roast vegetables and lamb, made from jars you already own.
- Time5 min
- LevelEasy
- Costabout £0.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Measure all the spices into a small bowl.
- 2
Stir with a fork until the colour is even, a deep golden brown. It should smell sweet, warm and slightly peppery.
- 3
Spoon into a clean, dry jar. It keeps for 6 months in a dark cupboard, though the aroma fades over time.
- 4
To use, rub 1 tablespoon into 500 g of lamb, chicken or cubed squash with a little olive oil, or add 2 teaspoons to a tagine with the onions. It contains no salt, so season your dish separately.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
