• 45min
  • 1h40min
  • Intermediate
  • 4 Portions
0 vote

Ingredients

Preparation
  • 2 Pink Lady® apples
  • 1 half lemon
  • salt and pepper
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 20 g butter
  • 30 g sliced almonds
  • 2 garlic glove
  • 20 g pine nuts
  • 1 tsp mild chili
  • 250 ml water
  • 30 g sultanas
  • 2 carrots
  • 1 half tsp / ½ tsp Ground cinnamon
  • 600 g lamb shoulder
  • 2 sweet onions
  • 2 cm ginger root
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 saffron pistils
  • 4 potatoes
  • 8 dried apricots
  • 8 dried figs
  • 1 tbsp orange flower water
  • 6 stems fresh coriander

Stages

Preparation
  1. Cut the meat into big chunks.
  2. Finely dice the onions
  3. Grate the ginger.
  4. Mix the meat, spices and salt together in a bowl.
  5. Brown the meat in 3 dessert spoons of olive oil for approx. 10 minutes. Set aside.
  6. Brown the onions and then add the finely chopped garlic.
  7. Add the meat to the onions. Pour over 250 ml of water and leave to simmer for 1hour.
  8. Peel the vegetables.
  9. Cut the potatoes into quarters and the carrots into sticks.
  10. Core the apples and cut them into quarters before squeezing lemon juice over.
  11. Brown the Pink Lady® apple quarters in butter in a frying pan and coat them in honey.
  12. Add the apples, vegetables and dried fruit (except the pine nuts) and the orange flower water to the meat and onions. Add a little bit of water if necessary and continue cooking for 40 minutes until the vegetables are tender.
  13. Grill the pine nuts in a dry frying pan.
  14. Finely chop the coriander leaves.
  15. Serve the tagine with the grilled pine nuts and coriander sprinkled over the top.

Pink Lady® top tip

You can reduce the cooking time by replacing the carrots with chunks of pumpkin!