Lamb Gigot Chop with Date and Cardamom butter
Nothing says Ramadan is here quite like dates! So we've put together this easy recipe that incorporates some bold flavours. It has everything you need - Sweet, Savoury and Spicy - to break your fast :-)
10 black cardamom pods
2 Medjool dates - seed out and chopped into small cubes
30g of salted butter
1 clove garlic - crushed
pinch cayenne pepper or dried chilli flakes
pinch ground ginger
Halalnivore's Jalapeno and Lime sea salt flakes, to taste
2 tbsp extra-virgin olive oil
2 Halalnivore Lamb Gigot Chops
Toast the cardamom pods in a dry frying pan over a medium heat for 2 minutes. Remove them from the pan and allow them to cool completely. Break open the pods get the seeds. Using a pestle and mortar, grind them as much as you can.
Add the chopped dates, butter, chilli, ground ginger, garlic and salt flakes and mix thoroughly. Take the mixture, and roll in some cling film and put in the fridge to serve later.
Heat some olive oil in a large frying pan. Start with a VERY high heat to sear the steaks, then turn the heat down and continue to cook until they are done to your liking. Ideally not more than 3 minutes on each side. Season with salt and pepper as you cook.
Once steaks are done, let them rest for around 2 minutes. Top with the date and cardamom butter made earlier. Serve immediately while the butter melts.
Try a side of baby spinach and couscous with pomegranate seeds for a well rounded iftaar meal!