Moroccan Lamb Tagine with Indian flavour

          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. So check out the step by step pictorial recipe 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 roasted 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 lamb meat overnight with ingredients starting from ginger-
                      garlic paste to sliced cashews & almonds.

                               Heat oil & saute onions till light brown.

                               Add marinated mutton & fry on a low flame till dry.

                  Transfer contents to the tagine pot & arrange tomatoes over it. Pour 2 cups 
                  water. Cook, covered on 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 rose water & keep covered on the stove top for 10 minutes.
              Serve hot, garnished with cashews and coriander leaves.