Middle_Eastern
Middle Eastern - Stews and Tagines
Adana Kebab Tagine / Stew
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 700g lamb shoulder, cubed
- • 1 onion, finely chopped
- • 150g dried apricots
- • 50g blanched almonds
- • 2 tbsp honey
- • 1 tsp ras el hanout
- • 1/2 tsp ground ginger
- • 2 tbsp olive oil
- • 500ml chicken stock
Preparation Steps
1
Phase 1
Brown the lamb in olive oil in a tagine or heavy pot over medium-high heat.
2
Phase 2
Add the onion, ras el hanout, and ginger and fry until softened.
3
Phase 3
Pour in the stock, cover, and cook gently over low heat for 75 minutes.
4
Phase 4
Add the apricots and honey and simmer for 20 minutes more, until the lamb is tender.
5
Phase 5
Uncover and reduce the sauce until it coats the meat thickly.
6
Phase 6
Scatter the almonds over the top and serve with couscous.