Moroccan Lamb Tagine
Moroccan Lamb Tagine

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan lamb tagine. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Lamb Tagine is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Moroccan Lamb Tagine is something that I have loved my whole life.

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

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