Food Pairing Module

Prepare a lamb sauté with high-quality lamb and cook it like a tajine, with onion, spices, dried fruit, ginger, etc. Cook it on a low temperature to obtain a tender meat confit.

Meanwhile, poach a fresh lobster in a court-bouillon broth, then de-shell it and cut it uniform pieces.

Accompany this dish with semolina seasoned with cumin and dried fruit (raisins, apricots, dates, diced figs, etc).

To plate, arrange the lamb and lobster pieces in a dish, keeping the semolina apart. Sprinkle the lamb with a little chopped tarragon and serve.

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.

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