Recipe for a tasty tagine with lamb and dried apricots.
Cooking time :80 minutes
Number of people :4 persons
Ingredients
Preparation method
Heat the oil in a casserole or tagine and fry the pieces of lamb shoulder. Add the peeled and sliced onions and some salt and pepper.
Pour in the water and let it simmer on low heat for 45 minutes with the lid on the pan. Stir occasionally.
Cut the tomatoes in half, remove the seeds and moisture, then cut the halves into quarters.
Drain some of the cooking liquid and then add the apricots, tomatoes, honey, ginger and cinnamon.
Simmer for another 15 minutes.
Place the meat on a nice preheated dish or tagine, sprinkle with fresh coriander and serve with couscous.
Wine tip
A Gewurztraminer from Alsace is an ideal wine with this tagine due to its intense, fruity and spicy aromas and the fresh sweet taste.
This recipe is brought to you by Vins d'Alsace.
