Middle_Eastern
Middle Eastern - Stews and Tagines
Baklava Tagine / Stew
Chef's Menu Description
Layers of crisp golden filo pastry or delicate semolina cake, soaked in aromatic orange blossom honey syrup and crowned with crushed pistachios.
Ingredients
- • 700g lamb shoulder, cubed
- • 1 onion, finely chopped
- • 150g pitted prunes
- • 2 tbsp honey
- • 1 tsp ground cinnamon
- • 1/2 tsp ground ginger
- • 1 tbsp sesame seeds
- • 2 tbsp olive oil
- • 500ml chicken stock
Preparation Steps
1
Phase 1
Brown the lamb in olive oil in a tagine over medium-high heat.
2
Phase 2
Add the onion, cinnamon, 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 prunes 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 sesame seeds over the top and serve with couscous.