Lamb with Chick Peas
The sunny flavours of Morocco
Here’s a dish which is my way of sticking two fingers (or one if you’re American) up at Winter. I’ve had enough of it now. Time to move on and embrace the Spring if you don’t mind. So that’s what I’ve done, embraced Spring by cooking lamb and serving it with some Moroccan flavours for a bit of a twist.
I love Moroccan flavours, they are so interesting and the combinations you can come up with are near endless. The herbs and spices used are just fantastic, not that they are unique to Morocco but when used carefully can make some really intensive, floral flavours. I use fresh and dried herbs here, particularly in the marinade for the lamb;dill, fenugreek, savory, mint, coriander, thyme and parsley. I don’t often marinade meats because they can be so easily overpowered but with lamb and this style of cooking in particular I am a real fan.
Chick peas can be made into something far more interesting than they get credit for, cook some yourself or buy a tin of ready cooked ones and flavour them up with some crushed garlic, dried chilli, preserved lemon, ras el hanout and/or plenty of fresh herbs such as mint, parsley and coriander.
Aubergines are another winner with lamb. I hot smoke them over black tea, rosebuds and dried orange peel. Slivers of garlic are pushed into the flesh and once cooked the pulp is finely chopped with fresh mint and finished with the diced flesh of a peeled tomato and a squeeze of lemon juice.
Rump of lamb with Smoked Aubergine, Chick Peas, Fresh Mint and Harissa
Looks superb - spookily I just bought some chick peas about an hour ago !
February 12, 2010 @ 12:17 pm
Bless you if that doesn’t look absolutely delicious - und schmeckt es auch good! (even in cyberspace)
Must try to herb smoke an eggplant - I’ve done it with meats, Chinese style, but never with any veg.
Agree its time for Old Man Winter to pass, but I fear that you and your jet stream in the UK will escape its grip far sooner than we will over here.
Thanks for the neat shot of hope!
Laura
February 12, 2010 @ 3:22 pm
Miles,
That looks delicious and the gravy has a divine colour.
I have made a note of your combinations for chick peas which I find very useful to have in my store cupboard.
You are right, things are looking up in that the days are growing longer, snowdrops are out and today some yellow and purple crocusses have also come out to have a peep
Anne
February 12, 2010 @ 7:22 pm
Miles,
black tea, rosebuds and dried orange peel …. I’ll take that as a gauntlet thrown down in the exotic foot oil department
That aubergine sounds good enough on it’s own, this is exactly the sort of dish that sets the likes of you apart from the domestic gods and goddesses out there, full of imagination and flavour. I really must get to grips with this smoking thing…. seen it on tv and it looked straight forward enough.
By way of a little diversion… I’m trying to decide whether you should lead the way in the Shire (possibly northern hemisphere) by using a manly Furoshiki …. mark my words they’re going to make a come-back. Only this morning I noticed a favourite British fashion label has a shibori summer dress on offer (Toast, check it out)….. as my family say, they’re never sure whether I’m way ahead of fashion or years behind
Cid
February 12, 2010 @ 9:38 pm
Rod,
Nice one, let us all know about your chick pea recipe!
Miles
February 12, 2010 @ 10:12 pm
Laura,
Ich danke dir
Give the eggplant a go, it’s easy to over do it with the smoke though. Saw some pictures from your neck of the woods, really feel for you. Hope it goes soon.
Miles
February 12, 2010 @ 10:14 pm
Cid,
Aubergine is underated methinks. It needs a helping hand but is perfectly accommodating once you know how. A bit like a woman!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
by Rod
February 12, 2010 @ 10:17 pm
MIles
Quite similar to yours in fact - just minus the lamb
February 13, 2010 @ 9:20 am