AuthorChef Soju PhilipLamb Tagine- A typical North African dish. The word Tagine refers to the cone shaped vented lid terracota pot which used to prepare this dish and the dish prepared in this like a stew is known as Tagine. Its believed that Tagine is originated in the time of Nomadic tribals of Africa. Its also mentioned in the Arabic story book-One thousand one nights. This pot was used to slow cook meat and other ingredients , so that the stew can acquire all the goodness from the ingredients and the pot.
Here lamb is cooked with onions, ginger, garlic and spices, flavored with saffron and pickled lemon, balanced the whole flavors and taste by the adding of apricots all will result into an earthy lamb stew which is a staple to many countries in North Africa.. It goes with Couscous- a steamed dish of rolled durum wheat and is delicious. Its African flavors which have a strong significance to the delicate spices of India, the dish will impart a visual appearance as same. No doubt, the effort pays , as this dish will conquer you hearts.
Trim and cut the lamb into chunks, wash and drain.
Marinate with garlic, ginger, cinnamon powder, coriander powder, paprika, salt and pepper, little olive oil, lemon juice and keep refrigerated for two hours.
Peel and chop onions.
Peel the carrots and cit into dice, peel the potatoes and dice.
Heat olive oil in a tagine pot or a casserole, saute the lamb till brown, add chopped onions and fry. Add the flour and fry till the flavor arises. Add carrots, potatoes, apricots, tomato paste, chicken stock, saffron, salt and pepper. Tie up the cardamom in a muslin cloth and put in the stew. Simmer in low flame with the lid on top.
Cook for nearly 45 minutes and open the lid, remove the cardamom bundle and discard. Mix with chopped parsley, check for the seasoning and tenderness of meat and vegetables.
Remove from the fire and serve hot on top of Couscous.
Ingredients
Directions
Trim and cut the lamb into chunks, wash and drain.
Marinate with garlic, ginger, cinnamon powder, coriander powder, paprika, salt and pepper, little olive oil, lemon juice and keep refrigerated for two hours.
Peel and chop onions.
Peel the carrots and cit into dice, peel the potatoes and dice.
Heat olive oil in a tagine pot or a casserole, saute the lamb till brown, add chopped onions and fry. Add the flour and fry till the flavor arises. Add carrots, potatoes, apricots, tomato paste, chicken stock, saffron, salt and pepper. Tie up the cardamom in a muslin cloth and put in the stew. Simmer in low flame with the lid on top.
Cook for nearly 45 minutes and open the lid, remove the cardamom bundle and discard. Mix with chopped parsley, check for the seasoning and tenderness of meat and vegetables.
Remove from the fire and serve hot on top of Couscous.
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