Lamb tajine with figues and oriental spices
Cooking time
40 minutesPreparation
40 minutesIngredients
Serves 6- 1,5 kg lamb shoulder
- 500 g fresh figs
- 1 tbsp. orange blossom water
- 600 g chopped onions
- 3 cloves crushed garlic
- 40 g honey
- 15 g cinnamon
- 10 g cumin
- 5 g curry powder
- 10 g brown sugar
- 10 g turmeric
- 250 g dried currants
- 3 vanilla beans
Preparation
Soak the currants in orange blossom water. Cut the lamb shoulder into uniform pieces and mix them with all the spices. In a large pot, soften the chopped onions with olive oil and set aside. Sauté the meat over high heat, season. Cover it all with water and bring it to a boil quickly. Skim the top, simmer it gently while covered. In a separate skillet, brown the figs with a little butter, cinnamon, brown sugar and salt; add them to the meat at the end of its cooking. Add the honey to the pot and finish cooking uncovered: the juice should attain a syrupy texture. Serve the meat with steam-cooked durum wheat semolina, coupled with the drained currants.
In another skillet, brown the sliced almonds without adding more oil; stir regularly. Plate the meat in a tagine dish, atop a couscous dome erected in the center of the dish, garnish it with the golden almonds.
