When I go out to the greengrocer it is often what I find there that determines what I make for dinner. Today I saw the most gorgeous jerusalem artichokes. Now not many people would call jerusalem artichokes gorgeous. They are very similar looking to ginger and many a time at the big supermarkets, the check- out operator has put them through as ginger instead. They have a very distinct taste and make wonderful soups too. The coriander also looked luscious so that influenced me to make a Moroccan tagine with lamb cutlets and jerusalem artichokes garnished with coriander. It is a delicious meal to come home to on a winter evening. You can cook it in a pressure cooker if you are at work all day. Serve with couscous and sprinkle with coriander over before serving. I also sprinkled some pomegranate seeds on the couscous.

Here is the recipe for your enjoyment.

INGREDIENTS:
8 lamb cutlets
3 tablespoons olive oil
2 onions (thinly sliced)
4 garlic cloves (chopped)
1 heaped teaspoon “Ras El Hanout”
1 tablespoon cumin powder
1 teaspoon coriander powder
1 stick cinnamon
2 teaspoons salt
400ml beef stock
freshly ground black pepper
2 tablespoons fresh coriander (chopped)
1 tablespoon harissa paste
3 chopped pieces of preserved lemon
1/2 lemon (juice of)

1 can of chickpeas
1 can of chopped tomato

Sliced Sweet potato

200g jerusalem artichokes (sliced)

DIRECTIONS:
Heat a large casserole pan with the oil over a medium heat. Fry the chops in batches until browned on both sides and set aside on a plate. Reduce the heat slightly, then add the onions, garlic and salt to the pan and fry for 6-7 minutes until golden brown. Add the ras el hanout, cumin, coriander, cinnamon, preserved lemonand chopped coriander and fry for 30 seconds. Add the harissa  one can of chopped tomatoes and stock and bring to a boil. Return the lamb to the pan and stir in. Add sliced jerusalem artichokes and sweet potato.  Put on a lid and reduce the heat to low. Cook for 1 1/4 hours. Add the tomato and cook for 15 minutes. Add the can of chickpeas to the top of the pan and cook for a further 7-10 minutes until cooked through. Squeeze in the lemon juice and sprinkle with more coriander. Decorate with pomegranate seeds just before serving.

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