Now I know I’ve talked about the facebook group I belong to and this dish is my second entree for the month of Egypt.
Delish Pita Pockets stuffed with a Egyptian style lamb tagine made in the crockpot.
Super easy with amazing aroma’s of spices, like eating lunch at an Egyptian spice market!
This recipe can also be made for on the go meals, pair the lamb tagine with veggies, or cauliflower rice and take it with you to work or on a picnic!
I Adapted this gorgeous lamb recipe from the site Egyptianfood.org I wanted it to be a bit easier to make so I put it in the crock pot, changed the cut of lamb, and I adapted the spices to what I had at home.
The spice mix used in this recipe is called ras el hanout which means “Head of the shop” which is similar to the English expression “Top Shelf”.
Now there is no exact recipe that this spice mix goes by, each spice shop has their own blend, the only “rule” is that the blend should consist of more then 12 spices. So you can tailor this spice mix to your liking, but i wouldn’t stray to far from the recipe or you might end up with something that’s not Egyptian at all.