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Corn Tagine




Source of Recipe


Isabella's Estiatorio


List of Ingredients




½ tsp. Black Cumin
¼ tsp. Yellow Mustard Seed
¼ tsp. Fenugreek
¼ tsp. Coriander
3 T. Plain Yogurt
¼ tsp. Ground Cardamom
¼ tsp. Cayenne Pepper
1 T. Coarse Salt
1 T. Vegetable Oil
1 T. Minced Fresh Ginger
1 T. Minced Garlic
1 cup Finely Chopped Onion
1 Qt. Heavy Cream
1 Cinnamon Stick
4 cups Fresh Corn Kernels (About 8 ears)
1 tsp. White Pepper

Recipe



Grind the cumin seed, mustard seed, fenugreek and coriander in a spice grinder until fine. Place yogurt in a small bowl and add 1½ tsp. of the spice mixture. Also, add the ground cardamom, cayenne pepper and salt; whisk thoroughly.

Place oil in a medium sauce pan over a moderate heat. Add ginger, garlic, and onion and cook until translucent about 5 to 6 minutes. Add the cream and cinnamon stick and reduce by about half, about 20 to 25 minutes. Remove the cinnamon stick.

Add the corn kernels and cook until just tender, remove from heat. Add the yogurt mixture and stir well. Season with salt and white pepper. Serve immediately.

Yields 8 servings.