Lamb Chop K’dra
Equipment
Ingrediënten
- 1 kg lamb chops
- 40 g fresh root ginger peeled and finely chopped
- bunch flat leaf parsley trimmed and coarsely chopped
- pinch saffron threads
- 700 g Jerusalem artichokes peeled and cut into bite-size pieces (keep soaked in cold water with a teaspoon vinegar until ready to use)
- 1 preserved lemon finely chopped rind
- sea salt and black pepper
Instructies
- Place the lamb chops in a large copper pot or heavy-based saucepan and add the ginger, parsley and saffron.
- Pour in enough water to cover the meat and bring to the boil.
- Reduce the heat, cover and cook gently for about 1 hour until the meat is cooked and tender.
- Drain the artichokes and add them to the pot or saucepan.
- Top up the cooking liquid if necessary to just cover the meat and artichokes and season with salt and pepper.
- Re-cover and cook gently for a further 30 minutes until they are tender.
- Stir in most of the pickled lemon, season well with salt and pepper and garnish with the remaining pickled lemon.
- Serve with couscous, if liked.
Notes / Tips / Wine Advice:
For lamb with parsley & pickled lemon,
heat 1½ tablespoons smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 2 finely chopped garlic cloves and cook for 1 minute. Toss in 500 g lean lamb, cut into bite-size pieces, with a small bunch of finely chopped parsley, the juice of 1 lemon and enough water to cover the meat. Bring the water to the boil, then reduce the heat, cover and cook gently for 1 hour. Season the cooking liquid and stir in the finely chopped rind of 1 pickled lemon. Re-cover and cook gently for a further 20 minutes to let the flavours mingle.--------------------------------------------------------------------------------------------------
