Winter shouldn’t only be about the temperatures dropping, the rainy days and the wind, but also about being together and enjoying wonderful food. Instead of leaving the house to the nearest restaurant; try making this winter dish with the recipe from one of the top restaurants in Amsterdam. Every month one restaurant will give you a sneak-peak into his kitchen by sharing one of his recipes. Bon appetit!
Arabian restaurant Nomads is situated in the heart of Amsterdam at the Rozengracht. Head chef Issam Bensaleh manages the kitchen at Nomads. On the menu you will find authentic Arabian dishes, with occasional influences from the West. Only the freshest ingredients are used and there is a no-pork policy.
Morocco is known for delicious tagines, and one of the most tasteful ones’ is the well-known tagine of lamb with dried plums. It is a classic Moroccan dish that combines sweat plums with meat, mixed with the aromatic spices of cinnamon and cardamom.
Tajin lham bel barkok
(For 4 persons)
- 2kg lamb neck, sliced in cubes.
- 3 white onions, finely chopped.
- 1 bunch of leaf-parsley, chopped
- 4 tablespoons of olive oil
- 1 ½ tablespoon of cinnamon
- 1 ½ tablespoon of (ground) cardamom
- Salt to taste
- 1 handful of dried plums
- 1 handful of almonds
- 1 hard-boiled egg.
- Nice to add; couscous
How to… in 3 steps:
- Fry the onion and the leaf-parsley in olive oil, then add the cubes of lamb neck. When the meat is browned, add enough water to cover all the meat. Subsequently, allow the dish to stew for 1-1,5 hours. In the meantime, cook the egg, and toast the almonds in a dash of olive oil.
- Bring a pan with water to a boil and add the plums, when the water is actually boiling. Poor a dash of olive oil and add a pinch of sugar and cook the plums for 5-10 minutes.
- Season the meat with salt, cinnamon and cardamom. Present the meat in a deep bowl and garnish it with the plums, the sliced egg and the toasted almonds. Serve with couscous or Turkish bread.