Lamb and fig tagine (Avignon)

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Recipe for 4 to 6 people
Prep time: : 20 mn
Cooking time: 1h to 1h 15, cover and rest for 15 to 20 mn

See Yvan Cadiou’s tips for this recipe

INGREDIENTS

  • 750 to 850 g boneless lamb shoulder
  • 1 head garlic, new if possible
  • 300 g young, tender carrots
  • 2 new onions – Cévennes or red
  • 150 g dried figs
  • 250 g cherry tomatoes
  • 1 orange
  • Salt and pepper
  • Olive oil
  • 1 bunch of fresh coriander
  • For the sweet potato sauce
  • 700 to 800 g sweet potatoes
  • 1 large Cévennes onion
  • 2 cloves of garlic from the head of garlic
  • Salt and pepper
  • Olive oil
  • 1 lemon

On the side : Mesclun or baby spinach and rocket

DIRECTIONS

  1. Peel and slice the carrots into chunks.
  2. Peel and slice the onions.
  3. Peel the cloves of the head of garlic, remove the sprouts (set aside the cloves for the sweet potato sauce).
  4. Put a pot on high heat, add a dash of olive oil, and when hot, brown the lamb shoulders on all sides and reduce the heat.
  5. Add the carrots, sliced onions and garlic, mix, and sear 3 to 4 min.
  6. Add the dried figs and cherry tomatoes, fry for 3 min, then add 20 cl vegetable juice or vegetable broth.
  7. With the lid ¾ closed, cook for 1 hour on low heat. The goal is to simmer so that the sauce forms slowly.
  8. Meanwhile, peel and chop the sweet potatoes, add to a pot with the cloves of garlic, the thinly sliced onion, salt and pepper, add just enough water to cover and simmer gently until the sweet potatoes become soft.
  9. Drain and mash to obtain a sauce.
  10. Add some olive oil, taste for salt and pepper, cover and set aside..
  11. Prepare a salad; sprinkle with lemon juice, salt and pepper just before serving.
  12. When the tagine is ready, cover and let it rest for 15 min.
  13. When serving, add some orange juice, a dash of olive oil, taste for salt and pepper and sprinkle with fresh coriander.

Serve the tagine with the sweet potato sauce and salad.

Yvan recommends pairing this dish with a red Côtes du Rhône Villages Cairanne.

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Posted: 7 July 2014

Author: Drakkar

Category: Recettes @en

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