Prep 5 mins
Cook 1 min
La Kama is a Moroccan spice mixture. It is altogether simpler than the complex ras el hanout and features a modest five spices. Use it to flavour soups and stews or as a rub with chicken or lamb.
- 1 inch cinnamon stick
- 9.85 ml black peppercorns
- 9.85 ml ground ginger
- 9.85 ml ground turmeric
- 1.23 ml ground nutmeg
- Dry-fry or roast the cinnamon and peppercorns in a heavy trying pan over medium heat to release their flavour.
- Grind the roasted spices to a powder and mix with the ginger, turmeric and nutmeg.
- Use at once or store in an airtight jar, away from heat or light.
I boiled carrots until just done, drained the water, added 1 tbsp of this seasoning blend, 1 tbsp butter and 1 tbsp brown sugar to create a glaze. Wow! I can't wait to try it on chicken. The flavor is wonderful. Thanks for sharing the recipe.
Easy! I used this spice mixture as a wet rub for chicken breasts. I combined the spices with some olive oil and brushed this on the chicken. Pan fried and served with baked rice with bay leaves, roasted beets and carrots. Really good flavor! Made for NA*ME tag/March.
What a gorgeous aroma this creates when cooking with it. I used it on a chicken breast and also added some to the couscous served with the chicken. It's marvelous. Just before I found this I had purchased a jar of McCormick's Roasted Sigon Cinnamon (ground) I used 1.5 tsp of it. A very lovely spice mix that I'll keep on hand. :D