Lamb tagine with figs, apples and almonds

Tajine is a dish that should always be full of irresistible flavours and aromas. It takes time and care to prepare, which is why I believe it is a symbol of generosity. Today we bring you a recipe from France and made with a lot of love, a Lamb Tajine with figs, apples and almonds , an exquisite combination of ingredients that merge in a slow cooking process to create a dish full of tenderness and nuances.

The sweet notes of figs and apples, together with the tender lamb , are enriched by the long chup chup of the tagine , transforming each bite into an unforgettable experience. Ideal for this time of year when we find figs in the market (although you will see that you can also use dried figs out of season), and when the cold is starting to set in, this recipe is perfect to share and enjoy on any occasion. I sincerely hope that you like it, and that the love for using the tagine fills the house with aroma and the table with smiles.

Ingredients

For the tagine:

• 1 kg of lamb shank (cut into pieces)
• 800 g lamb neck (cut into pieces)
• 4 tbsp olive oil
• 4 onions
• 5 or 6 peeled garlic cloves
• 2 cm grated fresh ginger
• 2 tsp ras-el-hanout
• 1/2 tsp saffron threads
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 5 sprigs of thyme
• 2 sprigs of rosemary
• 50 cl of vegetable broth

For the garnish:

• 15 fresh figs (or 250 g dried figs out of season)
• 5 large apples (Pink Lady type)
• Juice of one lemon
• 100 g raisins (yellow)
• 125 g butter
• 200 g whole peeled almonds
• 1 tsp cinnamon
• Some pieces of star anise
• 10 sprigs of cilantro (or parsley)

Preparation

1. In a bowl, mix 3 tablespoons of oil with the spices from your shaker, the herbs, salt, pepper, garlic and ginger. Rub the meat with this marinade and let it rest for at least 1 hour and 30 minutes in the refrigerator, or overnight.
2. Meanwhile, peel, core and cut the apples into eight pieces, then drizzle with lemon juice. Wash the figs well and cut them in half.
3. Melt the butter in your Emile Henry tagine over medium heat, add the apples and honey. Sauté everything, stirring gently, for about 10 minutes, then set aside on a plate.
4. Peel and quarter the onions. In the Emile Henry tagine, heat the remaining oil and sauté the onions for 2 minutes, then add the meat. Brown the meat for a few minutes on both sides. Add 50 cl of stock and simmer, with the tagine covered, for 2 hours, stirring occasionally.
5. Ten minutes before the meat is ready, add the caramelized apples, raisins and figs, and continue cooking with the lid on, then remove the tagine from the heat.
6. Rinse and chop the cilantro. Lightly toast the almonds in a frying pan.
7. Serve the tagine piping hot with couscous, sprinkling the almonds and coriander on top.

Grades

• If you want to cook it in the oven, place the covered tagine in the oven at 200°C for 1 hour, then lower the temperature to 160°C and continue cooking for 2 hours.
• We have used the 32cm tagine in blue Feu Doux, but you can also find the tagine in black here .