Middle_Eastern
Middle Eastern - Stews and Tagines
Ghraybeh 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
- • 1 tsp ground cinnamon
- • 1 tsp ground allspice
- • 3 tbsp pomegranate molasses
- • 400g tinned crushed tomatoes
- • 2 tbsp olive oil
- • 250ml chicken stock
- • 50g toasted pine nuts
Preparation Steps
1
Phase 1
Mix the lamb with the onion, cinnamon, and allspice and roll into small meatballs.
2
Phase 2
Heat the olive oil in a heavy pot and brown the meatballs on all sides.
3
Phase 3
Pour in the crushed tomatoes, stock, and pomegranate molasses and bring to a gentle simmer.
4
Phase 4
Cover and cook gently for 25 minutes, until the meatballs are cooked through.
5
Phase 5
Simmer uncovered for 10 minutes, until the sauce is thick and glossy.
6
Phase 6
Scatter the pine nuts over the top and serve over rice.