Moroccan Spice Blend

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We love to eat good food and one of the things I'm pedantic about is not using processed, mass produced ingredients.

I like to make my own spice blends and curry pastes to get the authentic and fresh taste.

Here's the recipe I used recently for a Moroccan dish:

5 teaspoons cumin seed

5 teaspoons coriander seed

3 teaspoons nutmeg, ground

2 teaspoons black peppercorns

1 teaspoon allspice, ground

1 teaspoon cinnamon, ground

seeds from 4 or 5 cardamom pods

Heat cumin and coriander seed in a small cast iron frying pan with peppercorns and cardamom seeds until fragrant.

Remove from heat and grind in a mortar and pestle (or spice grinder) until finely ground.

Add remaining ingredients and mix well together.

I used this mix to coat the meat for a moroccan style stew. I hesitate to call this a tagine because I don't have the correct dish to cook a tagine, and I made my version in a pressure cooker.

I'll soon post the recipe for the dish I made. It was a real success and one I'll have to repeat in the not too distant future!