My sister and I decided to cook for dinner and decided on curry and lamb tagine. I’ve never had Moroccan food before but I really liked this dish a lot. Both are super flavorful!
Butter Chickpea Curry
- 4 medium potatoes, cubed
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 (10.75 ounce) can condensed tomato soup
- 1/2 cup cream or milk
- 1 (12 ounce) can chickpeas, rinsed and drained
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
I don’t have garam masala so I just added a bit more of ginger, cumin and added allspice, cinnamon and ground coriander. I also added a tablespoon of tomato paste. Creamy, sweet with a nice spicy kick. Perfect with naan and rice.
- 3 tablespoons olive oil, divided
- 2 pounds lamb meat, cut into 1 1/2 inch cubes
- 2 teaspoons paprika
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1 pinch saffron
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground coriander
- 2 medium onions, cut into 1-inch cubes
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 lemon, zested
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
- Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
- If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
We used only 3 carrots though 5 would have been a good amount too. The carrots were yummy. We left out the saffron because it’s so expensive and we didn’t need cornstarch even though we didn’t marinate the meat and only cooked it for about an hour. We used lamb on the bone because it was what we had but it was waay too chewy. Still tasty, just needed more stewing time. We chopped up 4 big dried prunes and added that too.