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Sheet pan or roasting pan fitted with wire rack, Large heavy-bottomed cast iron pan, Tongs
During my visit to Morocco I found myself consumed with finding the perfect recipe for the spice known as Ras el Hanout, a popular blend translating to “top shelf” in Arabic — top shelf referring to the highest quality spices in a merchant’s larder. It gives tagine, b’stilla and marinades that quintessentially “Moroccan” flavor we’ve all come to crave. I racked my brain and asked many home cooks and professional chefs for their secret, and they always smiled and diverted their gaze. I finally came up with a delicious version, with a little help from an unsuspecting local who shared his lamb stew and some of his special ingredients while playing us his sitar. I serve this Marrakesh Sitar lamb with chermoula — a herb-centric sauce centered around parsley, cilantro and mint — and glazed carrots.