Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
What You Need
You need:
- ½ kg minced lamb
- 1 onion – Very finely diced
- 1 cup parsley – Chopped
- 1 cup mint – Shredded
- 5 garlic cloves – Crushed
- 2 slices of stale bread – Crusts removed, crumbled
- 1 tbs Riki’s Ras el Hanut
- 1 tsp Bi-carb soda
To drizzle on top:
- ½ cup pomegranate molasses mixed with 1 cup yoghurt
Instructions
- Mix all ingredients, shape into small Kofta Patties shape (Slightly elongated)
- On a hot plate grill each side until ‘marked’ & well cooked (Alternatively cook in oven 180c for 12 minutes or until well cooked)
- Please on serving plate & drizzle on top yoghurt & pomegranate molasses sauce (or spicy Harissa & yoghurt sauce)
- Garnish with fresh parsley finely chopped, and serve
