Lamb Tagine with Figs, Apples and Almonds
Preparation : 30 minutes
Resting time : 1h30 (or overnight)
Cooking time : 2 hours
Ingredient list for 8 persons
1 kg lamb shanks
800 g lamb shoulder
4 Tbsp olive oil
5 peeled garlic cloves
2 cm grated fresh ginger
2 tsp ras-el-hanout spices
½ tsp saffron strands
1 tsp cinnamon
1 tsp fine salt
1 tsp freshly ground black pepper
5 sprigs thym
2 sprigs rosemary
50 cl vegetable stock
15 fresh figs or 250 g dried figs
5 large apples (Pink Lady variety)
Juice of one lemon
100 g yellow raisins
125 g butter
100 g honey
200 g blanched almonds
1 tsp cinnamon
10 sprigs cilantro (or parsley)
- In a mixing bowl, mix 3 Tbsp olive oil with the spices,
herbs, fine salt, black pepper, garlic and ginger. Cut the lamb into chunks and leave to marinate in the mixture for around 1h30 or overnight in the fridge.
- In the meantime, peel the apples, remove the core and cut them into 8 quarters and drizzle with lemon juice. Clean the figs before cutting them in a half.
- Melt the butter in the Tagine over a medium heat, then add the apples and honey. Cook for around 10 minutes, stirring continuously, then set aside in a dish.
- Peel and quarter the onions. Heat the remaining oil in the Emile Henry Tagine and sauté the onions for 2 minutes. Add the meat and brown on all sides for a few minutes. Pour in 50 cl of vegetable stock and cover with the lid. Leave to cook on a low heat for 2 hours, stirring occasionally
- Rinse and finely chop the cilantro or parsley. Put the almonds in a frying pan and toast them lightly.
- Sprinkle the toasted almonds and cilantro over the top and serve hot with couscous.
For cooking in the oven, place the lid on the tagine and cook at 200°C for 1 hour. Then lower the heat to 160°C and continue to cook for around 2 hours.