food for thought

by michelle

lamb tagine with dates + carrot salad

with 2 comments

Lamb and dates – what a heavenly combination. This recipes comes from THE FOOD OF MOROCCO a journey for food lovers by Tess Mallos.


Melt butter in a heavy casserole or tagine and gently cook 1 finely chopped onion until it is translucent. Add 1 teaspoon of ground ginger, 1 teaspoon of ground cumin and ½ a teaspoon of freshly ground black pepper and continue to cook for a minute or so. Increase the heat and add 1 kg (2¼ lbs) of diced lamb. Stir until the colour of the meat changes. Reduce the heat, add 1½ cups of water, 55g (2 oz) of pitted and chopped dates, a pinch of saffron and 1 teaspoon of salt. Cover and cook, stirring occasionally, for 1½ hours. Stir in 2 tablespoons each of honey and lemon juice and adjust the seasoning to taste. Place 10-15 whole dessert dates over the top, cover and cook for a further 10 minutes. Meanwhile discard the pulp from ½ a preserved lemon, rinse the rind, pat dry and cut into thin strips. Melt a little butter in a small pan and fry ⅓ of a cup of slivered almonds until golden brown. If you are serving this in a different dish then remove the dates from the top before ladling it into the dish. Spread the dates over the top again and garnish with almonds and preserved lemon.

As a side dish try this Moroccan carrot salad from Yotam Ottolenghi’s book Plenty.


Peel and slice carrots then cook them in boiling water until just tender. Drain and leave to dry. Meanwhile, fry 1 finely chopped onion in some olive oil until soft and browning a little. Add 3 crushed cloves of garlic, 2 sliced green chillies, a finely sliced spring onion, a pinch of ground cloves, ¼ of a teaspoon of ground ginger, ½ a teaspoon of ground coriander, ¾ of a teaspoon of ground cinnamon, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 tablespoon of white wine vinegar, 1 tablespoon of caster sugar, 1 tablespoon of finely diced preserved lemon rind and the carrots. Stir to combine, remove from the heat, season well with salt and leave to cool. When cool stir in a generous handful of finely chopped fresh coriander (cilantro). Serve at room temperature with some chilled, salted greek yoghurt.


Written by michelle picker

February 22, 2014 at 6:00 am

2 Responses

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  1. Delicious! Dates are very famous food addition here in Morocco 🙂


    March 31, 2014 at 10:07 pm

  2. The Global Recipe Project at is seeking authentic Moroccan recipes. I hope you will consider participating! 🙂


    March 25, 2014 at 3:27 am

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