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.

lamb-tagine-with-dates

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.

spicy-moroccan-carrot-salad

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.

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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 🙂

    moroccanviews1

    March 31, 2014 at 10:07 pm

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

    crowdedearthkitchen

    March 25, 2014 at 3:27 am


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