Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan lamb tagine. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Moroccan Lamb Tagine is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Moroccan Lamb Tagine is something that I’ve loved my whole life. They are fine and they look fantastic.
Save On Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, and Bars, at Vitacost®! Remove to a plate, and repeat with remaining lamb. Pat the lamb shanks dry with paper towels.
To begin with this recipe, we have to prepare a few components. 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:
- Make ready 500 gm lamb meat on bones, cubed
- Make ready 2 tbsp olive oil
- Take 2 onions, chopped
- Prepare 1 tbsp ginger-garlic paste
- Take 1 tsp tomato paste
- Make ready to taste salt
- Prepare 1/2 tsp turmeric powder
- Get 1 tbsp kasuri methi, crushed
- Get 1-2 tbsp. yoghurt
- Prepare 1 tsp red chilli powder
- Get 1 tbsp olive oil
- Prepare 1 tbsp roasted coriander-cumin powder
- Make ready 1 tsp garam masala powder
- Get 1/2 tsp pepper powder
- Take 2 tbsp sliced cashewnuts & almonds
- Get 1 tomato, sliced
- Make ready 2 tsp rose water
- Prepare few roasted cashews to garnish
- Make ready As needed coriander leaves to garnish
A tagine is slow cooked, so the meat turns out so tender and flavorful. You can also make this in a slow cooker. Although lamb and beef are eaten, chicken is the most preferred meat for preparing the traditional Moroccan Tagine recipe. This daring gourmet utilizes traditional Moroccan spices and ingredients - chicken, dried apricots, almonds, raisins, squash, honey, a selection of spices, and of course, harissa (fiery Moroccan chili paste).
Instructions 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.
Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium… The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric. Lamb or beef is hidden under a conical arrangement of seasonal veggies in this impressive everyday Berber-style dish. Be sure to use a clay tagine to add earthy, satisfying flavor to that provided by preserved lemon, olives, and generous Moroccan seasonings. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish.
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