Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
This really does need to be tried. A perfect expression of the history and full rich flavour of the Middle East. Softer than our Moroccan blend, the cardamom, coriander and nutmeg combine beautifully. Works equally well with chicken, lamb or mince. See recipe suggestion or use in your favourite recipe.
Ingredients : Coriander, Cumin, Cardamom, Ginger, Black Pepper, Nutmeg, Turmeric, Salt, Cinnamon,
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500g Diced leg lamb
1 x Brown onion
¼ Cup olive oil
4 x Roma tomatoes, seeded and diced or Italian tin tomatoes.
2 x Celery stalks, washed and diced
2 x Medium carrots, diced
10 x Dried apricots
2 x Cups chicken stock
Squeeze of lemon juice.
3 x Tablespoons tomato puree
6 x Full teaspoons Spice Roads, Persian Ottoman Spice Blend
1/2 x Cup pine nuts
Important: The Persian Ottoman Spice Blend has Sea Salt and premium Black Pepper already in the blend.
Comments: The carrots and celery, while not always used in Persian cuisine, add a nice dimension to this dish.
From our tastings we feel The Persian Ottoman Spice Blend has lovely Cardamom and Coriander notes complimented by the nutmeg.
Heat olive oil in a large pot, add onions and sauté till soft and brown.
Add the Persian Spice Blend, Tomato puree, Roma tomatoes or tin, Celery, Carrots and a dash of the chicken stock to prevent burning the spices.
In a separate pan brown the lamb, lightly coated in the plain flour, do not season - then add to the mixture.
Stir well to have the Persian Ottoman Spice Blend infuse the mixture and coat all the lamb, then add the remaining chicken stock and the dried apricots and place in a covered pot in a low oven – 160 degrees for 1 1/2 to 2 hours
Serve with Arborio rice or Couscous.