Mutton and Lentil tagine recipe

Mutton and lentil tagine recipe

Ingredients 750 gms mutton, cut into 1 inch cubes ½ cup dried lentils 1 tbsp olive oil 2 cups chopped onion 2 medium garlic cloves, crushed 1 medium tomato, cut into eight wedges 1 tsp ground cumin 10 hara dhanya sprigs 2 tbsp chopped leaves 4 cups wshed, ready-to-eat spinach Salt & pepper to taste

Mutton and Lentil tagine Preparation: Heat oil in a medium-size non-stick skiller over high heat. Add mutton cubes & brown for 2 minutes, ensuring they are browned all over. Remove to a plate. Add onion, garlic, tomato, cinnamon, cumin, salt & pepper. Cook for a minute. Add 2.5 cups water, 10 springs hara dhanya & lentils. Bring to a simmer, reduce heat to medium, cover with a lid & gently simmer for 20 minutes. (The water should be absorbed). Remove hara dhanya springs, stir in mutton & spinch & cook for 2 minutes. Divide between 2 dinner plates & sprinkle with chopped dhanya.