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Friday, 6 March 2015

Moroccan Lamb Tagine


          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. Please check for a step by step method with pictures to prepare it.





  • 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. roasted 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 fried cashews to garnish 
  • coriander leaves to garnish





          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 onion till light brown in colour. 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 and cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.

          When done, add the rose water and keep covered on the stove top for 10 minutes. Serve hot, garnished with cashews and coriander leaves.




                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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