Thousand and One Nights Lamb Tajine

Recipe

Step 1

Peel and slice the onions. Peel the garlic and the ginger and chop with a knife. Heat the olive oil in a tajine or casserole dish and brown the pieces of meat for 5 minutes.

Step 2

When browned, add the onions, the garlic and the ginger. Mix thoroughly.

Step 3

Mix the spice blend in a bowl.

Step 4

Add the spices to the meat, mix thoroughly and half cover with the stock. Season to taste. Cover the mixture.

Step 5

After 30 minutes’ cooking, add the dried apricots and the dates. Add a little water if necessary, cover and cook until the meat is tender and the stock reduced. Add the rosebuds just before serving.

♥To be enjoyed with Palmer & Co Blanc de Noirs.

Ingredients

• 800 g of shoulder of lamb cut into large cubes by your butcher
• 1 pack of dried apricots
• 12 pitted dates
• 2 onions
• 2 cloves of garlic
• 1 knob of fresh ginger
• 25 cl of beef stock
• 5 cl of olive oil
• 5 tbsp. of dried rosebuds
• Salt and pepper

For the spices : 

• 1 cinnamon stick
• 1 tsp. of ground cinnamon
• 2 g of ground saffron or saffron pistils
• 2 tsp. of ground cumin
• 2 crumbled Cayenne peppers
• 2 tsp. of ras el hanout (a North African spice blend)
• 1 tsp. of vanilla extract