Middle_Eastern
Middle Eastern - Stews and Tagines
Lahoh 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 tomatoes, chopped
- • 1 tsp ground cumin
- • 1 tsp ground coriander
- • 1/2 tsp black pepper
- • 1 bunch fenugreek leaves, chopped
- • 2 tbsp olive oil
- • 500ml water
Preparation Steps
1
Phase 1
Heat the olive oil in a heavy pot and brown the lamb over high heat.
2
Phase 2
Add the onion, cumin, coriander, and pepper and fry for 5 minutes.
3
Phase 3
Add the tomatoes and water, cover, and cook on low heat for 90 minutes until the lamb is very tender.
4
Phase 4
Uncover and simmer for 10 minutes until the sauce thickens.
5
Phase 5
Stir in the fenugreek leaves, season with salt, and serve hot with flatbread.