Ingredients
- 1kg of lamb, preferably the shoulder
- 10 dried figs
- 100 g of raisins
- 10 dried apricots
- 6 tbsp. tablespoon of acacia honey
- 1 teaspoon of cinnamon
- 1 stick of cinnamon
- 4 tbsp. tablespoons of pine nuts
- 4 tbsp. tablespoons unsalted crushed pistachios
- 1 dose of saffron
- salt, pepper
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Preparation
Preheat the oven to 200°C (th. 6/7).
Cut the lamb fillet into 3 cm cubes. Put the meat in a tagine dish. Add the halved figs, dried apricots and raisins.
Mix the honey with 1/2 glass of vegetable stock and the cinnamon. Pour everything over the meat, salt, stir and cook for 1 hour 15 minutes.
Add the pine nuts and pistachios just before serving.
Serve the lamb tagine with dried fruits hot.
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source: la-cuisine-marocaine.com
