The Warm Spice Dream Close your eyes and imagine the souks of Marrakech — that incredible blend of cinnamon, cumin, and saffron filling the air. That's what your kitchen is about to smell like. How to Make It Season the lamb with ras el hanout, salt, and pepper. Brown in batches in a heavy pot until deeply colored on all sides. Add sliced onions and cook until soft. Throw in the cinnamon stick, a pinch of saffron, chopped preserved lemon, and the browned lamb. Cover with water or stock. S