Monday, September 25, 2017

Moroccan magic in the kitchen

Lamb plays a central role in many dishes from Morocco, but lamb mince can be difficult to find in Yangon. Mutton is a good replacement and this week my recipes feature a Moroccan-style mutton kebab with dates.

Moroccan-style mutton mince kebab. Photo: PhyoMoroccan-style mutton mince kebab. Photo: Phyo

The pumpkin dish, traditionally served with couscous – the otherrecipe for this week – is great as a side dish to the mutton kebab, or just on its own as a light, vegetarian meal. Moroccan dishes are great to recreate in Myanmar as most of the ingredients are available here.

Moroccan-style mutton mince kebab

Ingredients (serves 4)

500 grams mutton mince

3 tablespoon olive oil

3 medium red onions

3 medium tomatoes

3 long green chillis

5 dates diced

1 tablespoon vinegar

1 tablespoon soy sauce

1 teaspoon salt

1 teaspoon black pepper

2 cinnamon sticks

4 cardamom seeds

Lemon wedges to serve


Absorb all liquid from the mutton mince with kitchen tissue paper until it becomes dry. Slice the onions and tomatoes into circles.

Halve the green chillies and deseed. Dice the dates. Set all aside.

Add olive oil into a sauce pan and turn heat to medium. Sauté the cinnamon sticks and cardamom seeds in the hot oil. Add the sliced onions. When the onion is transparent add the mince, soy sauce, vinegar, salt and black pepper to fry. Use a wooden spoon to break the mince apart as it cooks. Cover the pan with a lid. When the meat is tender, add chilli and fry for 2 more minutes. Add dates and mix well. Serve with couscous and wedges of lemon.