LAMB TAJINE WITH COOKS AND CONFINED APRICOTS

PREPARATION :

1- In a pot, place the meat, onion, chopped tomato, garlic, spices, oil and herbs.
2- To wet with water and to boil, to lower the fire and to let simmer under cover until the cooking of the meat and reduction of the sauce.
3- Meanwhile, cut the quinces into quarters, remove the seeds and lemon them.
4-Arrange the quinces in a pot and cover them at the water level. Cover and cook the quince for about 15 to 20 minutes.
5- Add the orange juice, apricots, cinnamon and caster sugar.
6- Lower the heat and let the fruit confuse until the juices become syrupy.
7- Arrange the meat in a preheated tagine and top with sauce. Garnish the dish with candied fruit and sprinkle with flaked almonds.
8- Serve the hot dish.

INGREDIENTS :

750 g of lamb meat cut into leg or shoulder
1 minced onion
2 cloves garlic minced
1 tomato peeled and seeded
1 small bunch of parsley and coriander
2 cinnamon sticks
1 C. sautéed ginger tea
½ c. pepper
1 C. turmeric
8 saffron pistils
4 c. oil soup
75 cl of water
For garnish :
4 quinces
A lemon
The juice of an orange
12 dried apricots
4 c. tablespoon caster sugar
½ c. cinnamon powder
To serve :
2 tbsp. flaked almonds

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