Lamb chops with Morroccan tomato sauce

By admin
23 February 2012

Cassia is also delicious with salmon, prawns and pork and lamb chops. Add it to any sauce made with tomatoes for a subtle depth of flavour.

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30 ml olive oil

2 onions, grated

15 ml grated garlic

10 ml grated ginger

2 pieces of cassia

1,3 kg plum tomatoes, peeled, halved and deseeded

salt and ground white pepper to taste

45 ml honey

pinch of ground cassia (optional)

6 lamb chops

Heat the olive oil in a large saucepan over medium heat and fry the onions for 4-5 minutes or until soft and translucent.

Add the garlic, ginger and cassia and fry for another 2 minutes.

Add the tomatoes, stir and bring the mixture to the boil.

Simmer for 1 hour or until the mixture forms a thick purée and most of the liquid has evaporated.

Stir frequently to prevent the sauce burning.

Add salt and white pepper to taste and stir in the honey.

Reduce the heat and simmer for another 20-30 minutes or until the mixture is fairly thick and all the liquid has evaporated.

Remove the cassia pieces and add the ground cassia if using.

Grill the lamb chops and serve hot with the sauce.

More about Cassia: Cassia is a member of the same family as true cinnamon, but it has a stronger flavor thus requiring less in volume in recipes. Cassia is usually a better choice for savory dishes, rather than sweets.

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