Middle_Eastern
Middle Eastern - Stews and Tagines
Halawet El Jibn 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
- • 8 small courgette, hollowed
- • 300g minced lamb
- • 1 cup short-grain rice, rinsed
- • 1 onion, finely chopped
- • 400g tinned crushed tomatoes
- • 1 tsp ground cinnamon
- • 2 tbsp olive oil
- • 500ml chicken stock
Preparation Steps
1
Phase 1
Mix the lamb, rice, onion, and cinnamon and season with salt and pepper.
2
Phase 2
Loosely fill the hollowed courgette with the meat and rice mixture.
3
Phase 3
Bring the crushed tomatoes, stock, and olive oil to a simmer in a wide heavy pot.
4
Phase 4
Arrange the stuffed courgette in the sauce, cover, and simmer gently for 45 minutes.
5
Phase 5
Simmer uncovered for 10 minutes more, until the sauce thickens and the courgette are tender.
6
Phase 6
Rest for 5 minutes and serve hot with the sauce spooned over.