Middle_Eastern
Middle Eastern - Stews and Tagines
Mandi Rice 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
- • 500g lamb shoulder, cubed
- • 1 onion, chopped
- • 2 tomatoes, chopped
- • 3 tbsp ground fenugreek
- • 1 tsp ground cumin
- • 1/2 tsp black pepper
- • 2 tbsp olive oil
- • 500ml water
- • 1 bunch coriander, chopped
Preparation Steps
1
Phase 1
Brown the lamb in olive oil in a heavy pot over medium-high heat.
2
Phase 2
Add the onion, cumin, and black pepper and fry until softened.
3
Phase 3
Add the tomatoes and water, cover, and simmer on low heat for 90 minutes.
4
Phase 4
Whisk the ground fenugreek with a little warm water until frothy and stir it into the stew, simmering for 10 minutes.
5
Phase 5
Stir in the coriander and serve hot with rice.