The Fact Maker

Lamb Tagine (Lebanese Curry)

Whether you love cooking or not, love for food surpasses all woes. But with limited food delivery options and safety concern, cooking during this COVID-19 phase can be a task.  Here, we coaxed some chefs from Academy of Pastry & Culinary Arts to share some exciting, innovating, and easy to make recipes that you can try during your working from home days.

Ingredients –

Lamb (curry cut) 1 kg
Garlic (minced) 1 Tblsp
Mint half bunch
Coriander leafs half bunch
Parsley For garnish
Cinnamon Powder 1 tsp
Roasted Cumin Powder 2 tsp
Paprika Powder 2 Tblsp
Bay Leaf 2 no’s
Tomatoes (sliced) 5 no’s
Tomato Paste 1 Tblsp
Oil 50 ml
Ghee 50 ml
Olives Black and Green for garnish
Jalapenos for garnish
salt & sugar to taste


Method of Preparation –

  1. Heat up the oil in a large frying pan. Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time.
  2. Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
  3. Add all the ground spices to the fried shallots and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
  4. To prevent burning add water and cook until oil releases at the corner of the pan.
  5. Add Lamb curry cut and sear the meat and cook for about 10 minutes.
  6. Add chopped tomatoes and cook until mushy.
  7. Add tomato paste to the pan and stir it into the mixture add sweet potato cubes, and salt to the pan.
  8. Cover the pan with a lid to cook potato for about 10 minutes.
  9. Add chopped Mint and coriander and cook for another 5 minutes.
  10. After about 5 minutes of simmering, take the lid off and let the sauce thicken by simmering it slowly, without the lid.
  11. Once the sauce thickens, taste it and season with some black pepper Salt and sugar if needed.
  12. Portion the stew into Serving bowl top it with generous amount of Olives. Serve over rice or couscous.

By Chef Jagadish Purushothama