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Lamb Curry With Basmati or Jasmine rice
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Take 4 lbs of mutton, wash and clean well
Marination:
2 tsp turmeric, 2 tsp of red chili powder, 2 tsp of salt, 2rsp of ginger garlic paste, 2 tsp of
coriander powder and 2 tsp of Garam masala and marinate up to 2 hours
And now place your Kamsah Tagine on low to medium heat, add olive oil and add 2 diced onions, 4 finely chopped green peppers (serrano for spicy, Jalapeno for less spicy) , curry leaves and now saute it well. Add 3 diced tomatoes and cook until it becomes soft. Then add mutton cubes and mix it well, cover your tagine and let it cook for15 minutes on medium heat then add 3 glasses of water. Turn the heat to medium-low (or leave it on medium for faster cooking) and let it cook until the mutton pieces are tender to your taste, (it takes 1 to two hours to cook depending on the heat level and stovetop). At last add finely chopped coriander leaves and voila, your dish
is ready to be served. We recommend Jasmine or Basmati rice to pair with
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