Ginger Lentil Tagine with Ras el Hanout — Moroccan Spiced Stew

Lentil Tagine with Ginger and Ras El Hanout

• 2 tablespoons ghee or smen, or 1 tablespoon olive oil plus 1 tablespoon butter
• 1 onion, finely chopped
• a large thumb-sized piece of fresh ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon sugar
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 2 teaspoons ras el hanout*
• 1 1/2 cups brown lentils, rinsed and drained
• a large bunch of fresh coriander/cilantro, finely chopped
• sea salt and freshly ground black pepper

Ras el hanout*

• 1 teaspoon black peppercorns
• 1 teaspoon cloves
• 1 teaspoon aniseed seeds
• 1 teaspoon nigella seeds
• 1 teaspoon allspice berries
• 1 teaspoon cardamom seeds
• 2 teaspoons ground ginger
• 2 teaspoons ground turmeric
• 2 teaspoons coriander seeds
• 2 pieces mace
• 2 pieces of cinnamon bark
• 2 teaspoons dried mint
• 1 dried red chilli/chile
• 1 teaspoon dried lavender
• 6 dried rose buds, broken up

• Heat the ghee in the base of a tagine or a heavy-based saucepan. Stir in the onion, ginger, garlic and sugar and sauté for 2–3 minutes until softened and beginning to color. Add the cumin and coriander seeds and cook for a further 1–2 minutes. Stir in the ras el hanout and toss in the lentils so they are well coated.
• Pour in enough water to cover the lentils by about 2.5 cm (1 inch) and bring to the boil. Reduce the heat, cover and simmer gently for about 35 minutes, until most liquid is absorbed but the lentils still have a slight bite.
• Season with sea salt and freshly ground black pepper to taste. Stir in most of the chopped coriander/cilantro and reserve a little to garnish before serving.

Ras el hanout*

• Using a mortar and pestle or a blender, grind all the whole spices to a coarse powder.
• Stir in the dried lavender and rose petals, then transfer the mix to an airtight container.
• Store the spice mix in a cool, dark cupboard for up to about 6 months.

Excerpted from The Modern Tagine: Delicious Recipes for Moroccan One-Pot Meals by Ghillie Basan. Copyright © 2019. Published by Ryland Peters & Small.

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