Middle_Eastern
Middle Eastern - Stews and Tagines
Barazik 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
- • 250g plain flour
- • 300g minced lamb
- • 1 onion, finely chopped
- • 500ml plain yogurt
- • 1 egg
- • 1 tsp ground coriander
- • 2 cloves garlic, minced
- • 1L chicken stock
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Knead the flour with a pinch of salt and 125ml water into a firm dough and rest for 30 minutes.
2
Phase 2
Mix the lamb with half the onion and the coriander, cut small rounds of dough, fill them, and pinch into small parcels.
3
Phase 3
Whisk the yogurt with the egg and bring to a gentle simmer with the stock, stirring constantly.
4
Phase 4
Drop the dumplings into the simmering yogurt sauce and cook gently for 15 minutes.
5
Phase 5
Simmer uncovered for 5 minutes, until the sauce coats the back of a spoon.
6
Phase 6
Fry the garlic and remaining onion in the ghee, pour over the stew, and serve with rice.