Middle_Eastern
Middle Eastern - Stews and Tagines
Shishbarak 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
- • 300g lamb, minced
- • 250g fresh dumpling dough
- • 500g yogurt
- • 1 onion, finely chopped
- • 3 garlic cloves, minced
- • 1 tsp ground coriander
- • 1 tbsp cornflour
- • 750ml lamb stock
- • 1 bunch coriander, chopped
Preparation Steps
1
Phase 1
Mix the lamb with half the onion, season, and fill small dumplings from the dough.
2
Phase 2
Sauté the remaining onion in a little oil, add the stock, and bring to a gentle simmer.
3
Phase 3
Whisk the yogurt with the cornflour, warm it gently, and pour it into the pot.
4
Phase 4
Drop in the dumplings and simmer for 15 minutes without boiling.
5
Phase 5
Fry the garlic and coriander in oil, stir into the stew with the coriander, and serve hot.