Moroccan Lamb Tagine

Name: Moroccan Lamb Tagine
Cuisine: American
Ingredients: 500 gm lamb meat on bones, cubed; 2 tbsp olive oil; 2 onions, chopped; 1 tbsp ginger-garlic paste; 1 tsp tomato paste; to taste salt; 1/2 tsp turmeric powder; 1 tbsp kasuri methi, crushed; 1-2 tbsp. yoghurt; 1 tsp red chilli powder; 1 tbsp olive oil; 1 tbsp roasted coriander-cumin powder; 1 tsp garam masala powder; 1/2 tsp pepper powder; 2 tbsp sliced cashewnuts & almonds; 1 tomato, sliced; 2 tsp rose water; few roasted cashews to garnish; As needed coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonindian - This is a classic Moroccan Dish where marinated lamb is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I gave an Indian touch by adding some crushed kasuri methi and yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a yummy dish with a subtle flavour of the rose water, which can be substituted with saffron.

There is a crunch to every bite with the presence of the dry fruits. Some sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine.

Bethica Das @kitchen_flavours

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Ingredients

500 gm lamb meat on bones, cubed
2 tbspolive oil
2onions, chopped
1 tbspginger-garlic paste
1 tsptomato paste
to tastesalt
1/2 tspturmeric powder
1 tbspkasuri methi, crushed
1-2 tbsp.yoghurt
1 tspred chilli powder
1 tbspolive oil
1 tbsproasted coriander-cumin powder
1 tspgaram masala powder
1/2 tsppepper powder
2 tbspsliced cashewnuts & almonds
1tomato, sliced
2 tsprose water
few roasted cashews to garnish
As neededcoriander leaves to garnish

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Steps

1

Marinate the lamb meat overnight with the ingredients starting from ginger-garlic paste to sliced cashews & almonds.
2

Heat oil in a pan and saute the onions till light brown.
3

Add the marinated mutton and fry on a low flame till dry.
4

Transfer the contents to the tagine pot and arrange the sliced tomatoes over it. Pour 2 cups water. Cook, covered on a very low flame for 1 & 1/2 hours. Stir at intervals.
5

Cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.
6

When done, add the rose water & keep covered on the stove top for 10 minutes. Serve hot, garnished with cashews and coriander leaves.