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LAMB TAJINE WITH FIGS AND PRUNES + ROSÉ

Difficulty :2/4

Preparation : 30 min

Baking : 3 h

    List of ingredients
  • Serves 6
  • 1.5 kg boneless lamb shoulder
  • 500 g fresh figs
  • 250 g prunes
  • 600 g finely chopped onion
  • 4 tbsp. honey
  • 2 tbsp. cinnamon
  • 1 tbsp. curcuma
  • 1 tbsp. curry
  • 3 cloves garlic, finely chopped
  • 1 tbsp. brown sugar
  • Olive oil, butter
  • 400 g durum wheat flour
    Preparation steps
  1. The day before, cut the lamb shoulder into cubes and mix wirh the spices. Cover with film and leave to rest in a cool place all night long
  2. In a large casserole, cook the onions in the Olive oil for 6 min. Set aside
  3. Brown the marinated meat over high heat for 6 minutes. Add the onions. Season with salt. Cover it all with water. Simmer for 2 hours and 30 minutes, covered and on low heat
  4. In a pan, sauté the figs with butter. Add a pinch of cinnamon, a tablespoon of brown sugar, and a pinch of salt
  5. Add the brown figs and prunes to the meat, with a spoon of honey. Finish cooking for 30 minutes uncovered. The juice should become syrupy
  6. Serve the meat with steam-cooked durum wheat semolina
  7. Place the meat in a tajine dish, with the semolina in the centre of the dish
  8. Serve and enjoy with the Champagne Rosé
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