Time for a hearty family meal! Tagine is traditional North African dish, the name refers to both the food and the clay or ceramic dish in which the m…
Time for a hearty family meal! Tagine is traditional North African dish, the name refers to both the food and the clay or ceramic dish in which the meal is cooked and served. It can be made with fish or meat along with vegetables, fruit and spices. This is a wholesome meal. All the flavours are concentrated as they cook under their own steam, making this dish particularly fragrant too. Pink Lady® apples are an ideal ingredient as they can be cooked for a long time to become tender while remaining firm. With a touch of acidity, the apples provide the perfect contrast to the sweetness of the dried fruit and blend well with the spices.
Preparation of the meat
- salt and pepper
- 3 tbsp olive oil
- 2 garlic glove
- 1 tsp mild chili
- 250 ml water
- 1 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
Preparation of the garnish
- 2 Pink Lady® apples
- 1 half lemon
- 2 tbsp honey
- 20 g butter
- 30 g sliced almonds
- 30 g sultanas
- 2 carrots
- 4 potatoes
- 8 dried apricots
- 8 dried figs
- 1 tbsp orange flower water
- 20 g pine nuts
- 6 stems fresh coriander
Preparation of the meatPreparation of the garnishPresentation
- Cut the meat into big chunks.
- Finely dice the onions.
- Grate the ginger.
- Mix the meat, spices and salt together in a bowl.
- Brown the meat in 3 dessert spoons of olive oil for approx. 10 minutes. Set aside.
- Brown the onions and then add the finely chopped garlic.
- Add the meat to the onions. Pour over 250 ml of water and leave to simmer for 1hour.
- Peel the vegetables.
- Cut the potatoes into quarters and the carrots into sticks.
- Core the apples and cut them into quarters before squeezing lemon juice over.
- Brown the Pink Lady® apple quarters in butter in a frying pan and coat them in honey.
- 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.
- Grill the pine nuts in a dry frying pan.
- Finely chop the coriander leaves.
- 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!