lamb-tagine

🥘 Ingredients

• carrots 3
• onions 3
• ghee 3 tbsp
• turmeric 3 tsp
• ras-el-hanout 1 tsp
• paprika 2 tsp
• cumin seeds 1 tsp
• cinnamon 1 ½ cm
• salt 2 tsp
• rose petals ½ tsp
• water 1 cup
• lamb neck 500 g
• lamb shoulder 500 g
• tomatoes 2
• garlic cloves 4
• ginger 2 ½ cm
• cilantro 1 bunch
• dried apricots 150 g
• golden raisins 100 g
• sugar 1 tbsp
• orange blossom water 2 tbsp
• olive oil 1 tbsp
• butter 2 tbsp
• almond slivers 50 g
• cilantro
• pomegranate seeds 1 tbsp

1. 1

   Carmelize carrots and sliced onions in ghee Add turmeric , ras-el-hanout , paprika , ground cumin seeds , cinnamon , salt , and rose petals to water and mix well Add onion minxture to tagine and lamb neck , lamb shoulder ; leaving space for steam. Coat meat with spice mixture. Add chopped tomatoes , chopped garlic cloves , chopped ginger , and cilantro to tagine. Salt and cover to cook at 160°C for 90 minutes Add dried apricots , golden raisins , sugar to pan and cook with orange blossom water for 10 minutes Add fruit mixture to tagine and cook for another 60 minutes Heat olive oil and butter in a pan and add almond slivers until golder brown Add nuts to tagine and garnish with cilantro and pomegranate seeds