Moroccan Lamb with Sweet and Sour Smoked Tomato Eggplant Jam

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June 28, 2013

June 28, 2013
by Karen O'Connor, Daniel et Daniel, Toronto, ON
Moroccan Lamb with Sweet and Sour Smoked Tomato Jam

Moroccan Spice Mix

3 Tbsp coriander seeds
2-1/2 tsp cumin seeds
1-1/2 tsp fennel seeds
1/2 tsp Tellicherry peppercorns
1/2 cinnamon stick
1 star anise
1/2 tsp cayenne pepper
1/4 tsp ground ginger

1. Toast coriander, cumin, fennel, peppercorns, cinnamon and star anise. Cool and grind to a fine powder.
2. Add cayenne pepper and ground ginger to the mixture to complete blend.

Sweet and Sour Smoked Tomato Eggplant Jam

2 large eggplants
1 Tbsp kosher salt
2 Tbsp Moroccan Spice Mix
2 lbs plum tomatoes
1/2 cup olive oil
2 lemons – cut in quarters and sliced thin
2 cups granulated sugar
2 Tbsp unsalted butter
1 cup cider vinegar
3 Tbsp lemon juice

1. Peel and dice eggplant. Using 1 Tbsp kosher salt and 2 tbsp Moroccan Spice Mix, season the eggplant and let sit.
2. Drain excess water.
3. Deep fry until golden brown. Set aside.
4. Cut plum tomatoes in half, removing stem.
5. Using an electric smoker, smoke plum tomatoes, keeping them firm.
6. Remove tomato skin and cut into large pieces.
7. Using a pot large enough not to crowd the tomatoes, melt the butter and sugar.
8. Add tomatoes and lemons.
9. Cook until tomatoes start releasing their juices.
10. Add cider vinegar and lemon juice.
11. Bring to boil, then reduce heat and let simmer approximately 40 minutes or until the jam has reduced by half.
12. Add eggplant.
13. Check seasoning. Add salt and Moroccan Spice Mix as needed.

Moroccan Rack of Lamb

1 rack of spring lamb
2 Tbsp Moroccan Spice Mix
1 tsp minced ginger
1 tsp minced garlic

1. Marinate rack of lamb with spice mix, ginger and garlic.
2. Grill and cook to medium rare.

Serve with Sweet & Sour Smoked Tomato Eggplant Jam.

Catersource magazine
July/August 2013

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