Lamb Tagine with Spinach Qorma

Lamb Tagine with Spinach Qorma

Lamb Tagine with Spinach QormaMy 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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