- 500 g ground lamb
- 20 g ras al hanout spice. My mix contains:
- paprika
- cinnamon
- allspice
- clove
- toasted mustard
- cumin
- caraway
- black pepper
- 10 g fresh lemon zest or 10 g finely ground black lemon omani (Moroccoan dried preserved lemon)
Mix together and brown.