Middle_Eastern
Middle Eastern - Stews and Tagines
Karniyarik 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
- • 400g minced lamb
- • 2 aubergines, cut into chunks
- • 1 onion, finely chopped
- • 2 green peppers, chopped
- • 3 garlic cloves, minced
- • 400g tinned tomatoes, crushed
- • 1 tbsp tomato paste
- • 1/2 tsp black pepper
- • 4 tbsp olive oil
Preparation Steps
1
Phase 1
Heat the olive oil in a heavy pot and brown the aubergine over medium-high heat, then set aside.
2
Phase 2
Add the minced lamb and cook, breaking it up, until browned.
3
Phase 3
Add the onion, peppers, garlic, and black pepper and fry for 5 minutes until softened.
4
Phase 4
Stir in the tomatoes and tomato paste, return the aubergine to the pot, cover, and cook gently for 30 minutes.
5
Phase 5
Season with salt and serve hot over rice.