Enjoy delicious LAMB TAGINE from Grand Hyatt Kochi Bolgatty

Hospibuz

29 May 2019 13:30 IST

New Update

LAMB TAGINE

Originating in Morocco, the Tagine is a slow-cooked dish. The word Tajine or Tagine can refer to both: food, prepared in that dish or to the dish itself. There is a flat and circular unit with low sides and a large cone, or dome-shaped covers that rests inside the base during cooking.

In that clay dish with a cone shaped top it is cooked and served. This preparation is aromatic; stimulating fragrant, zesty, spicy or sweet.

For four portions

Ingredients

Lamb shank 600Gms.

Paprika powder 20Gms.

Cayenne pepper 10Gms.

Ginger 50Gms.

Apricot 100Gms.

Dry Grapes 100Gms.

Prunes 50Gms.

Fresh coriander 100Gms.

Onion 150Gms.

Olive oil 150 ml.

Garlic 100Gms.

Almond flakes 25Gms.

Tomato paste 50Gms.

Honey 50 ml.

Chickpeas 100Gms.

Cinnamon 30Gms.

Turmeric powder 25Gms.

Lamb stock 600ml.

METHOD

Braise the lamb with paprika, cayenne, turmeric powder, coriander, salt, honey, garlic and onions. Once the braising process done take it from the oven.

In a pan some oil then add the onion, garlic. Sauté well then add the braised

dish garlic lamb powder coriander oil paprika turmeric onion honey turmeric powder 100gms 50gms cayenne 25gms cone tagine