Middle_Eastern
Middle Eastern - Stews and Tagines
Arayes 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
- • 600g lamb shoulder, cubed
- • 2 flatbreads, torn into pieces
- • 1 onion, finely chopped
- • 400g tinned crushed tomatoes
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 2 tbsp olive oil
- • 750ml chicken stock
- • 1 bunch parsley, chopped
Preparation Steps
1
Phase 1
Heat the olive oil in a heavy pot and brown the lamb over medium-high heat.
2
Phase 2
Add the onion, cumin, and coriander and fry until golden.
3
Phase 3
Add the crushed tomatoes and stock, cover, and simmer gently for 75 minutes until the lamb is tender.
4
Phase 4
Simmer uncovered for 10 minutes to concentrate the sauce.
5
Phase 5
Arrange the flatbread pieces on a platter and ladle the stew and broth over them.
6
Phase 6
Scatter the parsley over the top and serve immediately.