Middle_Eastern
Middle Eastern - Stews and Tagines
Tagine Lamb
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
- • 150g pitted prunes
- • 1 tsp ras el hanout
- • 1/2 tsp ground cinnamon
- • 1 tbsp honey
- • 500ml lamb stock
- • 2 tbsp toasted sesame seeds
Preparation Steps
1
Phase 1
Brown the lamb in olive oil in a tagine or heavy pot.
2
Phase 2
Add the onion, ras el hanout, and cinnamon and fry until softened.
3
Phase 3
Add the stock, cover, and cook over low heat for 90 minutes.
4
Phase 4
Add the prunes and honey and simmer uncovered for 15 minutes until the sauce thickens.
5
Phase 5
Scatter the sesame seeds over the tagine and serve with couscous.