Ingredients for Moroccan Spice Rub For Lamb Other Meat
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How to Make Moroccan Spice Rub For Lamb Other Meat
- In a small bowl, combine 2 tablespoons ground cumin, 1 tablespoon smoked paprika, 1 tablespoon ground coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/4 teaspoon cayenne pepper (or more, to taste). Mix thoroughly.
- Generously rub the spice mixture all over the surface of your meat.
- Mince 2-3 cloves of garlic and rub it over the spiced meat. Refrigerate, uncovered, for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- For best results, allow the meat to come to room temperature before cooking. Store leftover spice rub in an airtight container at room temperature for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
5g
Fat
2g
Carbs
7g
