SERVES 4
Love this spicy Moroccan ground lamb dish. The traditional version of it does not use black truffles. However, I decided to kick up the flavors a few notches by adding sliced black truffles while cooking and also when I garnished the plated dish. I also used apricots to induce some sweetness in the preparation. Apricots go very well in most lamb dishes. Garnishing with the ground rose petals also adds to the aroma. Even though traditionally the dish is served with couscous, I think it goes very well with a warm flaky flatbread.
1 lb ground lamb. You can also use ground mutton
1 tbsp ginger, grated
2 cloves of garlic, minced
2 small shallots, finely chopped
1 tsp coriander powder
1 tsp dried thyme
½ tsp cayenne chilli powder (adjust to taste or use a milder chilli powder)
¼ tsp mace powder
¼ tsp turmeric powder
4 cloves
5 apricots, chopped. You can use dried apricots after reconstituting them in water. Remove seed
½ cup heirloom cherry tomatoes, halved
5 slices of black truffles (Additional slices needed for garnish)
¾ cup lamb stock. If you do not have lamb stock, use chicken stock
1 tsp salt (adjust to taste)
½ tsp ground black pepper
For garnish
1 tsp of ground rose petals
1 tsp chives, finely chopped
4 slices of black truffles
1 Heat the olive oil in a pan over medium high heat. Add the garlic, shallot and ginger and cook until the raw smell of the ginger and garlic goes away, about 30 seconds.
2 Add the coriander, thyme, cayenne, mace, turmeric, and cloves and cook for about 30 seconds stirring continuously.
3 Add the tomatoes, season with salt and pepper and cook until tomatoes are softened and start releasing oil, about 3-4 minutes.
4 Add the ground lamb and 5 slices of the black truffles. Mix well and cook for about 5 minutes while stirring frequently.
5 Add the lamb stock and bring to boil. Stir, reduce the heat to low, cover the pan and cook for about 6 minutes. Stir in the cilantro and season with salt and pepper.
While plating the dish, garnish with chives, ground rose petals, and 4 slices of the black truffles. Serve with warm flaky flatbread.
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