Of course the version straight from the spice souk in the Medina just tastes far better!
I used some in this lamb shank and apricot tagine that worked out really well.
2 lamb shanks rubbed with some Ras el-hanout
½ cup very finely chopped celery, including leaves
1 large carrot, roughly chopped
2 red onions finely sliced
2 garlic cloves, chopped
3 Tbs Olive oil
2 Tbs Ras el-Hanout spice (or a combination of spices from above link)
1 stick cinnamon
2 cups stock (I used vegetable, but you could use meat stock)
2 potatoes cut into wedges
1 cup dried apricots
Salt and pepper to taste
Mix together the chopped celery, onion, carrot, garlic, olive oil and spices in a tagine or a heavy based saucepan with a tight fitting lid.
Heat and fry for a few minutes, add the lamb shanks and brown a little.
Add the stock, just enough to cover the shanks, put the lid on and leave to gently simmer for about 2 hours. Check to ensure the cooking liquid is sufficient, if it is drying out, simply add a little more stock. Add some salt and pepper to taste as you go along.
At this point, add the apricots and potatoes, replace the lid and cook for a further 45 minutes or so. If you want to thicken up the sauce, remove the shanks and veg with a slotted spoon and thicken with a bit of flour.
This will serve 2 adults or more, depending on the size of the shanks.
We just have it as it is, with some lovely round Moroccan flatbreads to mop up the juices!