Moroccan Goat Tagine | Moroccan Delicacy | North African Cooking | Maghreb Cuisine | Tajine скачать в хорошем качестве

Moroccan Goat Tagine | Moroccan Delicacy | North African Cooking | Maghreb Cuisine | Tajine

The word "tagine" refers to both a North African cooking pot with a conical lid and the aromatic succulent stew traditionally cooked inside the cookware. Classically, tagine, the stew incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Dried apricots, cinnamon, nutmeg and a spoonful of honey provide the sweetness while lamb, saffron, turmeric, herbs and sumac powder make it deeply savory. I have used goat meat in this recipe. Sumac is a reddish-purple tangy spice that adds a tart, lemony taste to salads or meat. You can substitute it for lime/lemon zest/preserved lemon/ lemon juice. INGREDIENTS FOR MEAT MARINADE:- • Goat/Lamb Meat (washed & pat-dried) 21/2lb/1.2kg • Salt-2 tsp, Pepper-1.5 tsp, Saffron-1.5 tsp, Cumin Powder-1 tsp, Sumac/Lemon zest-1 tsp • Moroccan Spice Blend 2 tbsp • Butter 1.5 tbsp • Olive oil 2.5 tbsp • Ghee/Clarified Butter 1 tbsp • Honey 2 tbsp INGREDIENTS FOR SAUTEING VEGGIES:- • Onion 14oz/400gms • Garlic 0.6oz/18gms • Ginger 0.35oz/10gms • Salt-1/2 tsp, Pepper-1.5 tsp, Sugar-1/4 tsp, Cinnamon-1/2 tsp, Chilli Powder -3/4 tsp, Kashmiri Chilli Powder -1/2 tsp, Turmeric Powder-1/4 tsp • Water/Chicken Broth 1/2 to 1 cup • Green Chilli 0.14oz/4gms INGREDIENTS FOR GARNISH:- • Coriander leaves 0.2oz/8gms • Dried Apricot/Prunes/both 4-6 • Dried/Fresh Oregano/Thyme 1/2tsp The substitute for Moroccan spice blend is:- • 2 teaspoons ground ginger • 2 teaspoons ground cardamom • 2 teaspoons ground mace • 1 teaspoon ground cinnamon • 1 teaspoon ground allspice • 1 teaspoon ground coriander seeds • 1 teaspoon ground nutmeg • 1 teaspoon turmeric • 1/2 teaspoon ground black pepper • 1/2 teaspoon ground white pepper • 1/2 teaspoon ground cayenne pepper • 1/2 teaspoon ground anise seeds/powder • 1/4 teaspoon ground cloves Put the mix in a jar. It will last forever! Or A quick blend of spices in equal measure of paprika, pepper, cumin, cinnamon, cloves, cardamom and nutmeg. Searing is a cooking technique that adds deep flavor and crunchy texture to the meat’s surface without drying it out! Deglazing a pan means adding liquid, such as stock or wine to loosen and dissolve browned food residue after cooking or searing to flavor sauces, soups, and gravies Braising (from the French word braiser) is a combination-cooking method that uses dry and moist heats. 1st, the food is usually seared at a high temperature until browned then a small amount of liquid is added and the temperature is lowered to cook for a longer amount of time that softens the meat tender & flavorful. It is usually served with couscous or eaten with Moroccan bread. I have made an exception this time & paired it with Saffron rice. Kindly share your feedback about this recipe. Please Like, Share & Subscribe! #Moroccanfood#morocco#Moroccandelicacy#tangine#tajine #goattagine#homecooking#homecook#tangy&sweet#moroccanspices saffron#meat#lamb#saffronrice#rice#maghrebcuisine#sumac#lime #cumin#cinnamon#nutmeg#honey#braising#searing#potroast#deglaze