If you’re a regular follower of my blog and Facebook page, you will know by now about my passion for Moroccan food. While we were in Spain this past month, I bought a bunch of cookbooks, including a two Moroccan ones. And then my friend Pedro, from Colesterol Sin Fronteras, presented me with a third! So, I have no excuse but to use them, of course…
Perusing through one of them, I came across the idea of a lamp chop and date tagine. But since I had some kale on hand and a few different vegetables than the recipe called for, I came up with my own concoction, which I share with you now.
Lamb Tagine with Vegetables, Honey & Dates
Recipe Type: Main
- 600g lamb chops (about 6 smallish chops)
- 2 medium onions, peeled and sliced
- 4-5 cloves garlic, peeled and whole
- 2 cups kale leaves, chopped
- 2 medium carrots, peeled and chopped
- 8 dates, pitted
- 4 mushrooms, clean and cut into fourths
- 1/2 teaspoon ground turmeric
- a few sprigs of saffron
- 1 stick cinnamon, halved
- 1 + 1/4 cup filtered water (more if necessary)
- butter, ghee or oil of choice
- 1/2 tablespoon raw honey (more or less, to taste, and optional)
- coarse sea salt and pepper, to taste
- 1 heaping tablespoon of sesame seeds, raw or roasted (optional)
- some mint leaves, chopped (optional)
- Rinse and and lay to dry on a plate or paper towels the lamb chops. Sprinkle with some sea salt and set aside, while you prepare the vegetables.
- In a tagine or other pan over medium heat, melt about 1-2 tablespoons of butter.
- Add the lamb chops and brown on both sides, making sure all of the blood is gone.
- Remove the lamb chops from the tagine/pan.
- In the same tagine/pan over low heat, melt another 1-2 tablespoons of butter.
- Add the onions and whole garlic cloves.
- Cook, stirring frequently, until the onions are almost translucent.
- Add the rest of the vegetables, turmeric, saffron, cinnamon and 1 cup water (add more water during cooking, if necessary, to not dry out the vegetables completely).
- Mix well, and cover. Cook for 20 minutes, stirring occasionally.
- Add the honey and mix well.
- Place the lamb chops back into the tagine/pan.
- Pour the remaining 1/4 cup (or slightly more if necessary) water over top.
- Cover and cook an additional 10-15 minutes (depending on desired tenderness of meat), turning the chops half way through.
- Season with sea salt and pepper, if necessary, or leave the seasoning to the individual plates.
- Garnish with sesame seeds and chopped mint leaves, if desired.
- Serve immediately.