Ghassoul Dream

The Ghassoul Dream is not just a dish; it’s an aromatic experience that transports you to the cultural heart of Morocco. Traditionally, ghassoul, also known as rhassoul, is a natural clay mined from the Atlas Mountains and often used for skin and hair care. However, in this unique gastronomic twist, we present a meal that combines the earthy and mineral-rich essence of ghassoul with vibrant Moroccan spices to create a one-of-a-kind culinary delight. Let's delve into the journey of crafting the Ghassoul Dream, celebrating both history and innovation on your palate.

Ingredients

• Ghassoul Clay - 2 tablespoons (food-grade)
• Lamb - 1 kg, cubed
• Olive Oil - 2 tablespoons
• Onion - 1 large, thinly sliced
• Garlic - 4 cloves, minced
• Ginger - 2 teaspoons, grated
• Cinnamon - 1 teaspoon, ground
• Cumin - 1 teaspoon, ground
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Saffron - a pinch
• Chickpeas - 1 can, drained and rinsed
• Dried Apricots - 100g
• Almonds - 50g, toasted
• Couscous - 300g
• Parsley - Fresh, for garnish
• Salt and Pepper - to taste

Preparation

Begin by marinating the lamb in a mixture of olive oil, garlic, ginger, cinnamon, cumin, paprika, turmeric, and saffron. Allow it to infuse for at least an hour to ensure the flavors develop.

Cooking Process

Heat the remaining olive oil in a large tagine or heavy-bottomed pot. Add the onion, cooking until soft and translucent. Stir in the marinated lamb, searing it on all sides. Add the food-grade ghassoul into the pot, stirring carefully to create a paste that coats the lamb.

Introduce the chickpeas and dried apricots, mixing them into the clay and meat symphony. Cover with water, approximately 500ml, and bring to a gentle simmer. Allow the dish to cook slowly for about 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. Remember to check the pot occasionally and add more water if it seems too dry. Feel free to use a cooking timer to keep track of these durations.

Meanwhile, prepare the couscous according to package instructions, fluffing it up with a fork. Once the lamb is tender, adjust seasoning with salt and pepper to taste.

Serving

To serve, place a mound of couscous on each plate and ladle the rich ghassoul and lamb mixture over it. Garnish with toasted almonds and fresh parsley for an added crunch and burst of color.

Enjoying Your Ghassoul Dream

This dish is best enjoyed with a side of Moroccan mint tea, enhancing the earthy flavors with its refreshing aroma. As you savor each bite, close your eyes and imagine the sweeping sands of the desert, the aromatic markets, and the vibrant tapestry of Moroccan life. Bon Appétit!