Lamb Tagine with Spinach Qorma
My Lamb Tagine with Spinach Qorma is an Afghan inspired dish with a few twists! Qorma can be made with meat or vegetables; I have combined the two in this tribute to delicious, healthy middle eastern cooking. I make my Qorma in a traditional tagine. My Lamb Tagine with Spinach Qorma is seasoned with traditional middle eastern spices. I use all organic vegetables and fresh organic tomatoes to the dish and a dash of Kashmiri pepper to spice things up! Enjoy my Lamb Tagine with Spinach Qorma with a bowl of basmati rice. Serve with mint tea or a dry white or red wine. A plate of crisp cucumber slices with salt and lime is a lovely accompaniment! Enjoy!
2 lamb steaks
Salt and pepper
1 teaspoon ground cumin
1/4 cup extra virgin olive oil
1 bunch organic green onions, chopped
1 medium organic yellow onion, peeled and sliced
3 organic garlic cloves, peeled and sliced
1/2 pint organic grape tomatoes
2 lbs organic spinach, washed and roughly chopped
1 bunch organic cilantro washed and roughly chopped
In a small bowl combine
2 teaspoons ground coriander
2 teaspoons dried dill
1 teaspoon dried turmeric
1&1/2 teaspoons ground fenugreek
1/2 teaspoon Kashmiri pepper
Set mixture aside
3 tablespoons organic lemon juice
Season lamb steaks with salt, pepper and cumin
In a tagine, if available or heavy deep fry pan with lid
Heat olive oil to medium high
Add both onions and garlic, sauté until softened
Add seasoned lamb steaks and brown on both sides
Add tomatoes and cook until bursting
Add spinach and cilantro and toss in spices from small bowl
Cover tagine and cook on low heat until spinach is wilted, about 10 minutes
Add lemon juice, turn off heat
Let rest in tagine for another 10 minutes
Serve over basmati rice and Enjoy this healthy meal!
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