Middle_Eastern
Middle Eastern - Stews and Tagines
Mansaf 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
- • 800g lamb shoulder, cubed
- • 500g jameed yogurt
- • 1 onion, quartered
- • 2 bay leaves
- • 1 tsp ground cardamom
- • 1/2 tsp turmeric
- • 2 tbsp olive oil
- • 1L water
- • 50g toasted almonds
Preparation Steps
1
Phase 1
Brown the lamb with the onion in olive oil in a heavy pot.
2
Phase 2
Add the water, bay leaves, cardamom, and turmeric, then simmer gently for 90 minutes, skimming the surface.
3
Phase 3
Whisk the jameed yogurt until smooth, then warm it gradually by ladling in hot broth.
4
Phase 4
Transfer the lamb into the yogurt sauce and simmer gently for 20 minutes without boiling.
5
Phase 5
Serve over rice with flatbread and scatter the toasted almonds on top.