Middle_Eastern
Middle Eastern - Stews and Tagines
Ali Nazik Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500g minced lamb
- • 1 onion, finely grated
- • 2 cloves garlic, minced
- • 400g tinned crushed tomatoes
- • 1 tsp ground cumin
- • 1 tsp sweet paprika
- • 4 eggs
- • 2 tbsp olive oil
- • 1 bunch parsley, chopped
Preparation Steps
1
Phase 1
Mix the lamb with the onion, garlic, cumin, and paprika and roll into small meatballs.
2
Phase 2
Heat the olive oil in a tagine and brown the meatballs on all sides.
3
Phase 3
Pour in the crushed tomatoes, season with salt and pepper, and simmer for 15 minutes.
4
Phase 4
Cover and cook gently for 15 minutes more, until the sauce thickens.
5
Phase 5
Make small wells in the sauce, crack in the eggs, cover, and cook for 5 minutes until the whites are set.
6
Phase 6
Scatter the parsley over the top and serve hot with flatbread.