Name: Moroccan Lamb Tagine recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 90 min
Total time: 1530 min
Yield: 4
Ingredients: 500 gms. lamb meat on bones, cubed; 2 tbsp. olive oil; 2 onions, chopped; 1 tbsp. ginger-garlic paste; 1 tsp. tomato paste; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. kasuri methi, crushed; 1-2 tbsp. yoghurt; 1 tsp. red chili powder; 1 tbsp. olive oil; 1 tbsp. coriander-cumin powder; 1 tsp. garam masala powder; 1/2 tsp. pepper powder; 2 tbsp. sliced cashewnuts & almonds; 1 tomato, sliced; 2 tsp. rose water; few roasted cashews to garnish; coriander leaves to garnish

ABOUT Moroccan Lamb Tagine RECIPE

This is a classic Moroccan Dish where marinated lamb is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I gave an Indian touch by adding some crushed kasuri methi and yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the rose water, which can be substituted with saffron. There is a crunch to every bite with the presence of the dry fruits. Some sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine.

Ingredients Serving: 4

500 gms. lamb meat on bones, cubed
2 tbsp. olive oil
2 onions, chopped
1 tbsp. ginger-garlic paste
1 tsp. tomato paste
salt to taste
1/2 tsp. turmeric powder
1 tbsp. kasuri methi, crushed
1-2 tbsp. yoghurt
1 tsp. red chili powder
1 tbsp. olive oil
1 tbsp. coriander-cumin powder
1 tsp. garam masala powder
1/2 tsp. pepper powder
2 tbsp. sliced cashewnuts & almonds
1 tomato, sliced
2 tsp. rose water
few roasted cashews to garnish
coriander leaves to garnish

Instructions

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 hour. 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.

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