Lamb tagine with apricots and orange
Ingredients
Instructions
- 4 Lamb shank
- 12 very soft dried apricots
- 4 tbsp. tablespoons olive oil
- 2 red onions
- 2 garlic cloves
- 2 sprigs of thyme
- 2 laurel branches
- 2 sprigs of rosemary
- 1 Bunch of coriander
- 1 tbsp. Turmeric coffee
- 2 Cinnamon sticks
- 4 Carrots
- Flaked almonds
- Salt
- Ground pepper
- The day before, immerse the dried apricots in lukewarm water and set aside.
- The next day, take out the meat in advance. In a large, hot casserole dish, brown the lamb shanks in olive oil and turn constantly. Add the onions and garlic cloves (in their skins). Sweat, covered, 2 min then add the thyme, bay leaf and rosemary.
- Brush 1 orange under water and remove its zest. Cut the zest into thin sticks then squeeze the orange. Reserve the zest and juice in a cool place. Peel the second orange, separate it into quarters and cut them into thirds. Book.
- Peel, rinse and cut the carrots into chunks.
- When the meat is nicely browned, deglaze with the orange juice, salt and pepper. Add the apricots, orange wedges and zest (keep some for decoration), carrots, turmeric, coriander and cinnamon. Cover over low heat and simmer for 1 hour, making sure the meat is well preserved. Adjust the seasoning if necessary.
- Present the whole thing in a tagine dish. Decorate with the remaining zest, lightly toasted slivered almonds and coriander.
Lamb tagine with apricots and orange
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