World Cuisine

Cardamom Lamb and Dates

cook 10 mins
  • 2 tablespoons ghee
  • 2 red chillies, deseeded and finely sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons cardamom seeds
  • 350 g (11 1/2 oz) shop-bought ready-cooked lamb, cubed
  • 2–3 tablespoons roughly chopped ready-to-eat dried dates
  • 1 tablespoon runny honey
  • juice of 1 lemon
  • salt and pepper
  • finely chopped rind of 1/2 preserved lemon (see page 68), to garnish
  • flatbreads or couscous, to serve (optional)
  • Heat the ghee in a heavy-based frying pan or the base of a tagine, stir in the chillies, garlic and cardamom seeds and cook for 1–2 minutes until they begin to colour. Add the lamb and cook for 2 minutes.
  • Add the dates, honey and lemon juice and season. Cover and cook gently for 5–6 minutes until heated through. Garnish with the preserved lemon rind and serve with flatbreads or couscous, if liked.
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