Middle_Eastern
Middle Eastern - Stews and Tagines
Basbousa 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
- • 700g lamb shoulder, cubed
- • 500ml plain yogurt
- • 1 onion, finely chopped
- • 1 tsp ground turmeric
- • 1 tsp ground cardamom
- • 2 tbsp ghee
- • 750ml chicken stock
- • 50g toasted almonds
Preparation Steps
1
Phase 1
Melt the ghee in a heavy pot and brown the lamb over medium-high heat.
2
Phase 2
Add the onion, turmeric, and cardamom and fry until softened.
3
Phase 3
Pour in the stock, cover, and simmer gently for 60 minutes until the lamb is tender.
4
Phase 4
Whisk the yogurt until smooth, stir in a ladleful of hot broth, then pour everything back into the pot.
5
Phase 5
Simmer gently, stirring, for 15 minutes until the sauce is hot and slightly thickened.
6
Phase 6
Scatter the toasted almonds over the top and serve over flatbread and rice.