Kashmiri Lamb Tagine
I made this tagine for Deon’s birthday guests. It is quick and easy to prepare and always a favourite with guests.
Ingredients
12 ml olive oil
1 kg leg of lamb, diced
2 garlic cloves, crushed diced
2 onions, sliced
A knob of fresh ginger, grated
5 ml ground coriander
5 ml turmeric
10 ml ground cumin
5 ml crushed cardamom seeds
5 ml curry powder
2 ml ground cloves
2 bay leaves
375 ml chicken stock
125 ml crème fraiche (or cream)
2 bunches of spinach, chopped
Ground black pepper
Salt to taste
Method
Heat the oil in a large heavy-bottom pan and brown the meat in batches. Remove the meat from the pan and put it aside until later. Fry the onions; garlic and ginger in the pan until the onions are soft. Add the turmeric; cumin; curry; coriander; cardamom and cloves and stir for two minutes. Put the meat back into the pan and add the chicken stock and bay leaves. Put the meat in the oven and cook at 180⁰C for about an hour (with the lid on the pan). Add the crème fraiche and spinach and cook for another 45 minutes or until the meat is tender.
Serve the dish with butternut couscous. It serves about 6 people. Decorate the dish with pomegranate seeds and fresh coriander. You could add two cooked and quartered potatoes, but it is optional.
Comments
Kashmiri Lamb Tagine — 9 Comments
HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>