Middle_Eastern
Middle Eastern - Stews and Tagines
Jallab 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
- • 1 onion, finely chopped
- • 100g Medjool dates, pitted
- • 50g raisins
- • 1 tsp ras el hanout
- • 1/2 tsp ground cinnamon
- • 1 tbsp honey
- • 2 tbsp olive oil
- • 500ml chicken stock
Preparation Steps
1
Phase 1
Heat the olive oil in a tagine or heavy pot and brown the lamb on all sides.
2
Phase 2
Add the onion, ras el hanout, and cinnamon and fry for 5 minutes until softened.
3
Phase 3
Pour in the stock, cover, and cook on low heat for 75 minutes.
4
Phase 4
Add the dates, raisins, and honey and simmer uncovered for 20 minutes until the sauce reduces and thickens.
5
Phase 5
Season with salt and serve with couscous.