This is a wonderful recipe from North African cuisine, which with its spices fits wonderfully into the Christmas season, but also offers delicious enjoyment all year round.
In the simple version, the recipe can also be prepared with a Ras el Hanout spice blend, but in this case the decarboxylated cannabis finely ground should still be added separately.
Of course, we did not miss the opportunity to prepare our very own spice blend with the special ingredient.
Ras el Hanout is a spice blend which, similar to curry, contains a variety of different spices. The name loosely translated means the head of the store and refers to the variety of spices at the spice store. The mixture has its origin in the Maghreb and is used in many North African and oriental dishes of different bases.
In our blend we have chosen the cannabis chemovar Ganesh Spirit with an optimal THC value of 18-20% and fruity spicy citrus and anise aroma.
Ingredients for Ras el Hanout Spice Blend:
- 12 tsp cinnamon
- 14 tsp anise
- 4 cloves
- 1 tsp turmeric freshly grated
- 1 12 tbsp. cumin
- 1 tsp cubeb pepper
- 1 tsp black pepper
- 1 tbsp. coriander seeds
- 1 tsp ground nutmeg
- 1 tsp. freshly ground ginger
- 3 pimento seeds
- 12 tsp mace (nutmeg)
- 1 g saffron threads
- 12 tsp ground cardamom seeds
- 2 dried chili peppers
- 1 tsp freshly grated galangal
- 1,2g decarboxylated cannabis flower Ganesh Spirit
To prepare the spice blend, first finely grind the dry ingredients in a mortar, -then add the fresh ingredients grated and evenly rub together with the dry ingredients.
The mixture is calculated using the following recipe.
Ingredients for Cannabis Infused Oriental Lamb Ragout:
- 1 kg lamb shoulder leg (boneless)
- 2 onions
- 2 cloves of garlic
- 4 carrots
- 6 dried apricots
- 6 dried dates without pit
- 1 tablespoon tomato paste
- 2 tablespoons clarified butter
- 800 ml lamb stock
- 2 tablespoons of our Ras el Hanout spice mix
- 3 tablespoons fresh coriander
- 3 tbsp. fresh mint
- 2 tbsp. roasted hulled hemp seeds
- salt (to taste)
- pepper (to taste)
- water to add if necessary
Parry the meat of sinew and fat and cut into bite-sized pieces (about 5 cm cubes).
The carrots, onions and garlic are peeled and roughly diced, apricots and dates are cut into strips.
Now fry the meat in a large pot over high heat in clarified butter, then add the carrots, onion, garlic, dried fruit, Ras el Hanout spice mixture and tomato paste and sauté briefly. The whole thing is deglazed with stock and left to simmer for about 2 hours with the lid closed, – if necessary, a little water should be added.
To serve, the sauce should be reduced to a creamy consistency and seasoned with salt and pepper.
We prepared the dish with saffron rice and served it sprinkled with toasted hulled hemp seeds and finely chopped mint and cilantro.