Serves 1 - 2
This dish has a beguiling savouriness I really enjoy. It reminds me of the sweet Morrocan meat stews, and is very good as it is, but it would also work well with cubes of lamb or chicken cooked in the spices and sugar before adding the marrow. Either way, eat it with rice, couscous, or fried bread.
2 slices from a large marrow, peeled and deseeded
2 - 3 tbsp olive oil
1 tbsp dark brown sugar
1 tsp ground cumin
1 tsp ground cardamom
salt and pepper
chilli sauce if liked
1. Cut the marrow into 2 cm (1 inch) cubes.
2. Heat the oil in a frying pan and saute the marrow until it is just beginning to soften.
3. Add the brown sugar, spices, salt and pepper plus a little chilli sauce if you like. This dish needs plenty of salt to balance the sweetness.
4. Continue cooking until the sugar and spices have combined with the liquid from the marrow to make a bubbling gooey sauce add a little water if necessary.
