Middle_Eastern
Middle Eastern - Stews and Tagines
Hunkar Begendi 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
- • 600g lamb shoulder, cubed
- • 1 onion, finely chopped
- • 2 garlic cloves, minced
- • 2 tomatoes, grated
- • 1 tbsp tomato paste
- • 400ml beef stock
- • 2 aubergines
- • 2 tbsp butter
- • 1/2 cup warm milk
Preparation Steps
1
Phase 1
Brown the lamb in a dry heavy pot over high heat until coloured on all sides.
2
Phase 2
Add the onion, garlic, tomato paste, tomatoes, and stock, cover, and cook on low heat for 90 minutes until tender.
3
Phase 3
Meanwhile, char the aubergines over an open flame until blackened, then peel and finely chop the flesh.
4
Phase 4
Melt the butter, stir in the aubergine flesh and warm milk, and cook for 5 minutes until creamy.
5
Phase 5
Uncover the lamb and simmer over medium heat until the sauce coats the meat.
6
Phase 6
Spoon the aubergine puree onto plates, top with the lamb stew, and serve hot.