Moroccan Lamb Tagine
Moroccan Lamb Tagine

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, moroccan lamb tagine. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

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

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

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