Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, moroccan lamb tagine. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Moroccan Lamb Tagine is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Moroccan Lamb Tagine is something which I have loved my whole life. They are nice and they look fantastic.
Pat the lamb shanks dry with paper towels. In a tagine or Dutch oven over medium-high heat, heat oil. Remove lamb from pot and place on a plate. Place the lamb in a tagine or large serving dish and sprinkle over the.
To begin with this particular recipe, we must prepare a few components. You can cook moroccan lamb tagine using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Lamb Tagine:
- Prepare 500 gm lamb meat on bones, cubed
- Take 2 tbsp olive oil
- Get 2 onions, chopped
- Make ready 1 tbsp ginger-garlic paste
- Make ready 1 tsp tomato paste
- Prepare to taste salt
- Get 1/2 tsp turmeric powder
- Prepare 1 tbsp kasuri methi, crushed
- Prepare 1-2 tbsp. yoghurt
- Take 1 tsp red chilli powder
- Take 1 tbsp olive oil
- Make ready 1 tbsp roasted coriander-cumin powder
- Take 1 tsp garam masala powder
- Make ready 1/2 tsp pepper powder
- Prepare 2 tbsp sliced cashewnuts & almonds
- Take 1 tomato, sliced
- Prepare 2 tsp rose water
- Get few roasted cashews to garnish
- Take As needed coriander leaves to garnish
A tagine is a slow-cooking stew and this lamb stew recipe gets its Moroccan flavor from a blend of aromatic spices such as turmeric, cumin, ginger, cardamom, and cinnamon. Traditional Lamb Tagine with Apricots This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd. In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma.
Steps to make Moroccan Lamb Tagine:
- Marinate the lamb meat overnight with the ingredients starting from ginger-garlic paste to sliced cashews & almonds.
- Heat oil in a pan and saute the onions till light brown.
- Add the marinated mutton and fry on a low flame till dry.
- 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.
- Cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.
- When done, add the rose water & keep covered on the stove top for 10 minutes. Serve hot, garnished with cashews and coriander leaves.
In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma. Mrouzia, sometimes spelled M'rouzia, is a sweet and spicy Moroccan tagine traditionally prepared in the days following the Islamic holiday of Eid Al Adha or Eid Al Kabir. Lamb is most popular during this time, but beef or goat meat can also be used. It may also be served for a family dinner or special occasion meal, and it may be made a day or two in advance, as the flavors will continue to.
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