Lamb Ras el Hanout Tagine Style
This recipe combines the complex spice blend ras el hanout with smoking technique for an extraordinary tagine-style flavor experience. The combination of over ten spices creates a deep, warm and slightly sweet aroma layer. Particularly suitable for lamb ribs or lamb neck.
Ingredients(for 1 kg)
Instructions
Spice Mix & Rubbing
15 minutes + 8-24 hours resting timeMix all dry ingredients together. Rub the lamb with olive oil, then generously apply the spice mixture. Wrap in plastic wrap and refrigerate for 8-24 hours.
Prepare Smoker
30 minutesHeat smoker to 115-125 °C. Soak apple and plum wood chips in water. Place a water bowl with 2 cinnamon sticks in the smoker for moisture and aromatic steam.
Smoking
5-7 hoursPlace lamb and smoke at even heat. Renew wood chips every 60 minutes. Regularly measure core temperature – target is 85-90 °C. Refill water bowl as needed.
Resting & Serving
20-30 minutesLet the lamb rest wrapped in foil for 20-30 minutes. Serve with fresh cilantro, pomegranate seeds and yogurt-mint sauce – classic tagine style.
Pro Tip
Best to make ras el hanout yourself or buy from a Moroccan spice merchant – quality is crucial. Place a bowl of water with a few cinnamon sticks in the smoker during cooking for extra moisture and aroma.
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