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Lamb tagine with prunes and preserved lemons
Lamb tagine with prunes and preserved lemons
Ingrédients
- For 6 persons :
- 1.75 kg boneless lamb shoulder
- 3 onions
- 3 preserved lemons
- 18 prunes
- 12 sprigs of coriander
- 1 cinnamon stick
- 2 teaspoons cumin
- salt and pepper
Présentation
- 1Start by peeling the onions and chopping them finely. Cut the lamb into cubes.
- 2In a tajine dish (or casserole) set on the stove, heat the olive oil and fry the onions for a good 5 minutes. Add the pieces of lamb. Brown the lamb on both sides.
- 3Add the cumin, a little salt and pepper, the cinnamon and the prunes and cover with water.
- 4Add the preserved lemons, cut into quarters, and cover with the lid of your casserole or tagine dish.
- 5Simmer for 50 minutes until the meat is tender
- 6At the end of the cooking time, sprinkle with fresh coriander. Enjoy!
Your wine expert suggests you accompany this dish with Domaine Saint Martin d'Agel "Calcaire de corail" AOP Coteaux du Languedoc.
Produced on a unique terroir with a soil littered with coral fossils that lived in the cold sea. The coral secretes limestone, hence the name of the cuvée. The wine has very elegant tannins, the aromatics are personalised with quince and cherry.
The palate is full of fruit, with a fine mineral signature borrowed from the limestone soil. Its aromas of red fruits and garrigue herbs mixed with notes of sweet spices offer a full, velvety and fresh palate with caressing tannins that will go perfectly with a spicy and slightly sweet dish such as chicken tagine with preserved lemons and prunes.
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