My Ras el Hanout spice blend contains 28 ingredients, and I've included the list and method for making your own "k'meesa"(aka "secret stash"). But If you're not up to purchasing and creating the spice blend, African, Middle Eastern and other specialty grocery stores will have bags of Ras el Hanout already mixed. Williams-Sonoma has good one too! … [Read more...]
This dish is a version of an Indian dish called Murgh Makhani (Butter Chicken). In my version, I first braised the pheasant with Indian spices and then added heavy cream, toasted cashews and melted butter to finish cooking the pheasant in a creamy, slightly spicy sauce. The result was a creamy, sweet, spicy, tender pheasant!! I served the teetar makhani with jasmine rice and an Indian bread called … [Read more...]
