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:

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