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RS 12,500 RS 11,500

This piquantly seasoned lamb recipe is a slow cooked one-pot dish that can be efficiently prepared over the EZ Turbo Charcoal Stove.

You will need:

  • 500g lamb cubes
  • 1 tbsp salt and pepper mix
  • Extra 1 tsp salt for caramelizing onions
  • 2 large onions quartered 
  • 2 tsp sugar
  • 1/2 tsp vinegar
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 2 tsp paprika powder
  • 1/2 tsp chilli powder
  • 1/2 tsp saffron
  • 1 cinnamon stick (2-inch)
  • 2 star anise
  • 2 bay leaves
  • 4 cloves of garlic, minced
  • 1 piece of ginger (1-inch), minced
  • 3 tbsp tomato puree
  • 2 tbsp honey
  • 8 pitted prunes/apricots/dates
  • 4 lemon slices (1/4-inch thickness)
  • 1/2 cup mint leaves, coarsely chopped
  • 2 cups vegetable stock
  • 4 tree tomatoes quartered
  • 1 large potato quartered
  • 1 large carrot sliced diagonally (2 cm thickness)
  • 1/2 cup parboiled chickpeas
  • 1 tbsp flour
  • 2 tbsp vegetable oil
  • A tagine or a traditional earthenware pot with a tight-fitting lid (dome shaped is preferred)

For garnishing

  • Toasted almonds
  • Mint leaves, chopped

How to prepare:

  • Season the lamb with the salt and pepper mix. Set aside for 10-minutes.
  • Caramelize the onions in oil with the extra salt, sugar and vinegar in the tagine, over the Stove.
  • Mix the spices, garlic, ginger, tomato puree and honey with the lamb cubes, and add into the tagine with the caramelized onions.
  • Place the lemon slices, prunes and mint leaves on top of the lamb.
  • Add the vegetable stock (if required excess water) to reach 3/4 of the tagine.
  • Cover and cook on low heat for approximately 30-45 minutes.
  • Add the potato, carrot and chickpeas mid-way in to cooking.
  • Done when the lamb is tender.
  • Dissolve the flour in a little water and add to thicken the gravy from cooking the lamb.
  • Add the tree tomatoes and let it gently steam.
  • Garnish with toasted almonds and mint leaves.
  • Serve with lemon couscous or yellow rice. Enjoy!

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