Lahma (Meat) Tagine Seasoning 2.0 Oz By Zamouri Spices

I normally eat meat less than three or four times a year, but when I do it's usually lamb. This spice brings out the flavor perfectly.The blend itself is a marvel of balancing flavors and aromas. There is no way I could take the same ingredients and mix them to the perfection that this has. More importantly, the spices are both fresh and highly aromatic, which is a testament to the quality of ingredients.While paprika is listed as one of the primary spices, it is somewhat subtle in the flavor profile compared to the cumin and turmeric. The ginger is also prominent in the flavor and aroma, and adds a lot to the overall flavor and aroma.Despite the claim that this is mainly for meat, it works beautifully with eggplant dishes - grilled, baked, fried or made into a dipping sauce. It also enhances lentils, garbanzo beans and other dishes. Thus, this blend has a place in the spice cabinets of vegetarians who want to add an exotic touch to their meals.

This is an excellent spice blend. I've used it twice now on a crock pot roast. I don't really measure but this is what I did:Chuck Roast - trim fat & discard2 lg onions, sliced & sauteed5-6 garlic cloves, smashed & sauteed2 preserved lemons (I make my own with kosher salt)1 can fire roasted tomatoesTagine SeasoningSaltPepperRub both sides and edges of the roast with the Tagine seasoning and salt & pepper (freshly ground) to taste.Place in crock pot.Top with onions and garlic.Rinse salt from preserved lemons and discard pulp. Roughly chop and add to pot.Deglaze onion/garlic pan with tomatoes, allow to reduce slightly.Pour over roast & veg.Cook 3-5 hours on high or 5-7 on low until meat is falling apart.Serve over basmati rice.Yum!

Hard to find Spices and great addition to your kitchen. I use when I cook in my tagine. Very high quality mix of spices.