Ingrédients
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Preparation of the meat
600 g épaule d'agneau
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Preparation of the garnish
- 30 g de raisin sec blond
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Presentation
Étapes
Βήμα 1/3 : Preparation of the meat
- Cut the meat into big chunks.
- Finely dice the onions.
- Grate the ginger.
- Mix the meat, spices and salt together in a bowl.
- Brown the meat in 3 dessert spoons of olive oil for approx. 10 minutes. Set aside.
- Brown the onions and then add the finely chopped garlic.
- Add the meat to the onions. Pour over 250 ml of water and leave to simmer for 1hour.
Βήμα 2/3 : Preparation of the garnish
- Peel the vegetables.
- Cut the potatoes into quarters and the carrots into sticks.
- Core the apples and cut them into quarters before squeezing lemon juice over.
- Brown the Pink Lady® apple quarters in butter in a frying pan and coat them in honey.
- Add the apples, vegetables and dried fruit (except the pine nuts) and the orange flower water to the meat and onions. Add a little bit of water if necessary and continue cooking for 40 minutes until the vegetables are tender.
Βήμα 3/3 : Presentation
- Grill the pine nuts in a dry frying pan.
- Finely chop the coriander leaves.
- Serve the tagine with the grilled pine nuts and coriander sprinkled over the top.
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