Simple Way to Make Gordon Ramsay Moroccon lamb tagine

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, moroccon lamb tagine. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Moroccon lamb tagine is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Moroccon lamb tagine is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook moroccon lamb tagine using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Moroccon lamb tagine:

1. Get Chunks of Lamb shoulder
2. Take medium sized tomatoes chopped
3. Make ready large onion finely diced
4. Get large capsicum diced
5. Prepare Scotch Bonnet
6. Take tomato paste
7. Prepare garlic
8. Get fresh ginger or 1 tsp ginger powder/paste
9. Take paprika(busashe tattase)
10. Get black pepper (masoro)
11. Make ready powdered clove or 2 pieces whole (kanunfari)
12. Take tumeric powder
13. Prepare Nigerian curry powder
14. Make ready cinnamon powder (ESSENTIAL)
15. Get sultanas/raisings
16. Take olive/veg oil
17. Get Baby carrots

Instructions to make Moroccon lamb tagine:

1. First, put together the paprika,ginger powder/paste,tumeric powder,cinnamon powder,black pepper,cloves and curry powder. Toss together and set aside in a refrigerator to marinate overnight or atleast 4hrs
2. When ready to cook, remove the marinade and allow 30mins to get back to room temperature, then put half the oil in a heavy bottom pan and brown the lamb cubes really well but carefully to avoid it burning. When well browned pour on a separate container and set aside
3. Now Put the remaining half oil in the pan, add the diced onion and garlic paste and sautè for 2mins on medium heat.
4. Add the diced capsium and all other ingredients now and simmer for 5 mins.
5. Its time to Add the browned lamb to the sauce. Stir gently after adding the lamb and set on a medium to low heat,let it simmer until the lamb is well cooked and the water has dried up.
6. Boil the carrots and add to the Tagine (if you don't have baby carrots you can use normal carrots, just cut them into bit sized chunks)
7. Serve with cous cous or Rice

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