Vintage Rosé 2004 Veuve Clicquot - Lamb tajine with figues and oriental spices 40 minutes 40 minutes 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 Lamb tajine with figues and oriental spices 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. Figs Lamb France PARTAGEZ VOTRE PLAT AVEC LE HASHTAG #CLICQUOTFOOD