Middle_Eastern
Middle Eastern - Stews and Tagines
Sahlab 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
- • 2 tbsp olive oil
- • 1 onion, finely chopped
- • 3 turnips, peeled and quartered
- • 200g chickpeas, soaked overnight
- • 1 tsp ground cumin
- • 1/2 tsp ground cinnamon
- • 750ml lamb stock
- • 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 cinnamon and cook until the onion softens.
3
Phase 3
Add the stock and chickpeas, cover, and cook gently for 60 minutes.
4
Phase 4
Add the turnips and simmer for 25 minutes more until tender.
5
Phase 5
Stir in the coriander and serve hot with flatbread.