Moroccan Lamb Tagine

Introduce

Chef :

Bethica Das

Moroccan Lamb Tagine

#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.

Ingredient

500 gm

lamb meat on bones, cubed

1 tbsp

olive oil

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

roasted coriander-cumin powder

1 tsp

garam masala powder

1/2 tsp

pepper powder

2 tbsp

sliced cashewnuts & almonds

tomato, sliced

2 tsp

rose water

As needed

coriander leaves to garnish

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

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

* Step 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.