Tagine dishes are slow-cooked at low fire, resulting in tender meats and flavorful sauces. This dish is guaranteed to be good to the very last bite. You can throw in the Bouquet garni, a classic herb mixture of parsley, thyme and bay leaf tied together, it is usually added to soups, stews and stocks for flavor. This will be one flavorful dish that you can be proud of to family and friends.
Serves 4 to 8 with overnight curing and 3 hours and 30 minutes cooking time.
LAMB TAGINE
You will need:
2 kilos lamb shoulder
1 liter lamb jus or beef stock
2 cups raisins
1 tablespoon almond flakes
6 pieces lemon confit
(whole lemons blanched then rubbed and packed in rock salt overnight)
4 cloves garlic
6 medium onion, sliced
1 piece cinnamon stick
1 tablespoon cumin seeds
1 bundle fresh coriander
1 piece bouquet garni
Here's how:
1) Grill lamb then let cool for a couple of minutes.
2) Place grilled lamb together with the lamb jus in a stockpot.
3) Add raisins, almond flakes, and lemon (without the salt)
4) Place garlic, onion, cinnamon stick, cumin, and coriander in a cheese cloth then tie together and drop in the lamb just or beef stock with the bouquet garni.
5) Braise mixture for 3 and a half hours in an oven set at 300 degrees F.
6) Take out bouquet garni and cheese cloth with spices. Serve hot with candied lemon as garnish if desired.
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