Lamb Tajine with Figs, Apples, and Almonds

The tajine is a dish that should always be full of irresistible flavors and aromas. It takes time and care to prepare, so I think it is a symbol of generosity. Today we bring you a recipe coming from France and made with much love, a Lamb Tajine with figs, apples and almonds, an exquisite combination of ingredients that merge in a slow cook 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 simmer of the tajine, turning each bite into an unforgettable experience. Ideal for this season when we find figs at the market (although you’ll see you can also use dried figs out of season), and when the cold starts to show, this recipe is perfect for sharing and enjoying on any occasion, I truly hope you like it, and that the love for using the tajine fills the house with aroma and the table with smiles.

Ingredients

For the tajine:

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

For the garnish:

• 15 fresh figs (or 250 g dried figs out of season)
• 5 large apples (type Pink Lady)
• Juice of one lemon
• 100 g raisins (golden)
• 125 g butter
• 200 g whole peeled almonds
• 1 cdta 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 rest at least 1 hour and 30 minutes in the refrigerator, or overnight.
2. Meanwhile, peel the apples, remove the cores and cut them into eight pieces, then sprinkle them with the lemon juice. Wash the figs well and cut them in half.
3. Melt the butter in your tajine Emile Henry over medium heat, add the apples and the 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 Tajine, 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 let it simmer, with the Tajine covered, for 2 hours, stirring from time to time.
5. Ten minutes before the meat is ready, add the caramelized apples, the raisins and the figs, and continue cooking with the lid on, then remove the tajine from the heat.
6. Rinse and chop the cilantro. Lightly toast the almonds in a frying pan.
7. Serve the tajine piping hot accompanied by couscous, sprinkling the almonds and cilantro on top.

Notes

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