Moroccan Lamb Tagine
Moroccan Lamb Tagine

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, moroccan lamb tagine. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Moroccan Lamb Tagine is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Moroccan Lamb Tagine is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan lamb tagine using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Moroccan Lamb Tagine:
  1. Take 500 gm lamb meat on bones, cubed
  2. Take 2 tbsp olive oil
  3. Make ready 2 onions, chopped
  4. Prepare 1 tbsp ginger-garlic paste
  5. Take 1 tsp tomato paste
  6. Prepare to taste salt
  7. Prepare 1/2 tsp turmeric powder
  8. Get 1 tbsp kasuri methi, crushed
  9. Take 1-2 tbsp. yoghurt
  10. Make ready 1 tsp red chilli powder
  11. Prepare 1 tbsp olive oil
  12. Take 1 tbsp roasted coriander-cumin powder
  13. Take 1 tsp garam masala powder
  14. Take 1/2 tsp pepper powder
  15. Get 2 tbsp sliced cashewnuts & almonds
  16. Make ready 1 tomato, sliced
  17. Make ready 2 tsp rose water
  18. Make ready few roasted cashews to garnish
  19. Take As needed coriander leaves to garnish

Pat the lamb shanks dry with paper towels. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. In a separate pan, heat the oil and brown the lamb on all sides.

Steps to make Moroccan Lamb Tagine:
  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.

Add the lamb to the bag, and toss around to coat well. In a separate pan, heat the oil and brown the lamb on all sides. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish. Pat the lamb shanks dry with paper towels. 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.

So that’s going to wrap it up for this exceptional food moroccan lamb tagine recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!