Thursday, 17 November 2016

Moroccan Spice rub:

This can either be used as a spice rub for lamb, chicken or pork, or used as a seasoning.
2 tbs ground cumin
4 tbs paprika
3 tbs ground coriander
3 tsp salt
2 tsp fresh ground black pepper
3 tsp cinnamon ground
3 tsp allspice
1 tsp clove
1 tsp cayenne, to taste
2 tbs garlic powder
Mix all dry ingredients together. Crush whole spices if you don't have the dried (its better that way anyway). I did this for most of them by hand as I don't have an electric spice grinder. Store in an airtight container for up to 3 months. 
To use on meat - rub into meat, rub fresh garlic on top and allow to penetrate into the meat for as log as possible...(overnight would be great).

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