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.
|Lamb (curry cut)||1 kg|
|Garlic (minced)||1 Tblsp|
|Coriander leafs||half bunch|
|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|
|Olives Black and Green||for garnish|
|salt & sugar||to taste|
Method of Preparation –
- 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.
- Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
- 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.
- To prevent burning add water and cook until oil releases at the corner of the pan.
- Add Lamb curry cut and sear the meat and cook for about 10 minutes.
- Add chopped tomatoes and cook until mushy.
- Add tomato paste to the pan and stir it into the mixture add sweet potato cubes, and salt to the pan.
- Cover the pan with a lid to cook potato for about 10 minutes.
- Add chopped Mint and coriander and cook for another 5 minutes.
- After about 5 minutes of simmering, take the lid off and let the sauce thicken by simmering it slowly, without the lid.
- Once the sauce thickens, taste it and season with some black pepper Salt and sugar if needed.
- Portion the stew into Serving bowl top it with generous amount of Olives. Serve over rice or couscous.
By Chef Jagadish Purushothama