The Saffron Girl » A Paleo-Primal food & travel blog

Lamb Tagine with Vegetables, Honey & Dates

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…

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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.

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Lamb Tagine with Vegetables, Honey & Dates
Recipe Type: Main
Cuisine: Moroccan
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3.
Ingredients
  • 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)
Instructions
  1. 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.
  2. In a tagine or other pan over medium heat, melt about 1-2 tablespoons of butter.
  3. Add the lamb chops and brown on both sides, making sure all of the blood is gone.
  4. Remove the lamb chops from the tagine/pan.
  5. In the same tagine/pan over low heat, melt another 1-2 tablespoons of butter.
  6. Add the onions and whole garlic cloves.
  7. Cook, stirring frequently, until the onions are almost translucent.
  8. 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).
  9. Mix well, and cover. Cook for 20 minutes, stirring occasionally.
  10. Add the honey and mix well.
  11. Place the lamb chops back into the tagine/pan.
  12. Pour the remaining 1/4 cup (or slightly more if necessary) water over top.
  13. Cover and cook an additional 10-15 minutes (depending on desired tenderness of meat), turning the chops half way through.
  14. Season with sea salt and pepper, if necessary, or leave the seasoning to the individual plates.
  15. Garnish with sesame seeds and chopped mint leaves, if desired.
  16. Serve immediately.

 

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