Middle_Eastern
Middle Eastern - Stews and Tagines
Qamar Al Din 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
- • 700g lamb shoulder, cubed
- • 150g dried apricots
- • 1 onion, grated
- • 2 tbsp honey
- • 1 tsp ras el hanout
- • 1/2 tsp ground cinnamon
- • 1/4 tsp saffron threads
- • 2 tbsp olive oil
- • 400ml water
Preparation Steps
1
Phase 1
Brown the lamb in olive oil in a tagine or heavy pot over medium-high heat.
2
Phase 2
Add the onion, ras el hanout, cinnamon, and saffron and fry for 5 minutes.
3
Phase 3
Add the water, cover, and simmer on low heat for 75 minutes.
4
Phase 4
Add the apricots and honey and simmer uncovered for 20 minutes until the sauce thickens.
5
Phase 5
Rest for 5 minutes and serve with couscous.