Middle_Eastern
Middle Eastern - Stews and Tagines
Jibne Mshallaleh 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
- • 2 courgette, cut into chunks
- • 2 carrots, cut into chunks
- • 2 potatoes, cut into wedges
- • 1 onion, finely chopped
- • 400g tinned tomatoes, crushed
- • 1 tsp ras el hanout
- • 1/2 tsp ground ginger
- • 3 tbsp olive oil
- • 400ml vegetable stock
Preparation Steps
1
Phase 1
Heat the olive oil in a tagine or heavy pot and fry the onion over medium heat until softened.
2
Phase 2
Add the ras el hanout and ginger and fry for 1 minute until fragrant.
3
Phase 3
Add the carrots, potatoes, tomatoes, and stock and bring to a boil.
4
Phase 4
Cover and simmer gently for 30 minutes, then add the courgette and cook for 15 minutes more.
5
Phase 5
Uncover and simmer for 5 minutes until the sauce thickens.
6
Phase 6
Season with salt and serve hot with couscous.