Prep
30 mins
Cook
1 hr 30 mins
Serves
6
Difficulty
HardA celebratory dish of shredded msemen flatbreads bathed in rich chicken and lentil fenugreek broth.
Ingredients
- 400g merguez sausage
- 400g flatbread
- 2 tbsp sliced shallots
- 1 1/2 tsp saffron threads
- 3 tbsp smen (preserved butter)
- 2 carrots, chopped
- a handful of fresh cilantro, chopped
- honey, to taste
- 400ml vegetable stock
Instructions
- 1
Pat the ground beef dry, season generously with salt, pepper, and ground ginger, and let it sit for a few minutes to absorb the flavors.
- 2
Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the ground beef until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the minced garlic and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the ground cinnamon and carrots, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the ground beef to the pan, pour in the vegetable stock, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the ground beef is tender and cooked through, roughly 1 hr 30 mins.
Tips
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.
•A squeeze of lemon or a final scattering of parsley just before serving brightens up all the deep, slow-cooked flavors.
•For deeper flavor, marinate the ground beef for at least an hour — or overnight — before cooking.