Onion – 3 Large Red
Cumin Powder – 1 tbsp
Coriander Powder – 1 tbsp
Cinnamon Powder – 1 tsp
Turmeric Powder ½ tbsp
Bay leaves 3-4 Leaves
Demiglaze – 3ltrs
Honey – 200mls
Garlic finely chopped – 2 tbsp
Ginger finely chopped – 2 tbsp
Chilli Powder 1 ½ tbsp (Optional)
Tomato Puree – 2 tbsp (80gms)
Black Pepper (Corn) 1 ½ tsp (Coarsely crushed)
Green (Fresh) chillies – 3-4 as per Sharpness
Coriander (Dhania) Stalk chopped – 2 Bunches
Method: Season the meat with salt and pepper, dust with the Tagine spicy mixture, then sauté the meat with Oil, Onion, Garlic, Ginger, Chillies, Dhania, Bayleaf, until golden brown then add Tomato puree. Continue stirring until it becomes thick, then add the demiglaze, simmer for about 1:30hrs. Do not overcook the meat for the sauce. Blend half of the cooked marinade then sieve. Bring to boil, add 100ml Honey, and serve with boiled Potatoes and Almonds.
Chefs Tip: This has to be one of the most favourite dish in Northern Kenya. Best eaten with freshly baked Naan / Bread, Rice & Fresh Yoghurt as a side dish. (This Dish is consumed In most North African Countries too (Algeria / Morocco / Tunisia / Egypt, Etc.)
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