Apricot
Lamb tagine with apricots
Have the children gone to get the eggs from the garden (or the flat)? Now it's time for the meal! And what would Easter be without its traditional Easter lamb? Today we offer you THE ideal recipe for a gourmet family celebration: a lamb tagine with good St Mamet apricots.
- 4 people
- Preparation time : 30 min.
- Cooking time: 120 min.
Ingredients
- 900gr lamb shoulder (in pieces of 2cmx5)
- Cinnamon powder
- Ginger powder
- Saffron pistil
- Salt & pepper
- Olive oil
- Chopped onion
- 30cl chicken stock
- 1 cinnamon stick
- 40 g sultanas
- 30g of peeled almonds
- 3 carrots (5 small boxes)
- 16 ½ St Mamet apricots (5 small tins)
- 30g of pine nuts
- 300 g fine couscous semolina
Preparation
Put the meat in a bowl with 3 knife points of cinnamon and ginger and about ten pistils of saffron.
Add 3 pinches of salt, 10 turns of the pepper mill. Add 2 tablespoons of olive oil, mix
Brown the meat in a tagine dish over high heat with a tablespoon of olive oil without letting it brown too much while stirring. Add the onion and carrots in large batons, mix and cook for 2 minutes. Pour in 25cl of stock (halfway up) and bring to the boil. Add the cinnamon stick cut in 2. Cover and leave to cook for 1H15 on a low heat, adding a little stock if necessary after 30/45 minutes of cooking. Prepare the semolina.
Rinse and boil the grapes, leave to cool and drain. Add to the meat after 1 hour and 15 minutes of cooking and cook for a further 10 minutes. Brown the almonds and pine nuts in a frying pan and add them to the meat with the ½ apricots. St Mamet. Leave to simmer for a further 5 minutes, finishing with a drizzle of olive oil. Serve with semolina and some candied vegetables (pepper strips, aubergines or courgettes).
To make this recipe you will need :
