LAMB TAGINE WITH LOBSTER OIL AND BOURBON VANILLA

18/05/22
LAMB TAGINE WITH LOBSTER OIL AND BOURBON VANILLA

Preparation 35 min - Cooking 50 min


For 6 people :
1.2 kg of lamb shoulder - 250 g of soft apricots - 125 g of candied lemon - 75 g of sultanas - 3 onions - 3 cl of grape seed oil - 5 cl of Groix & Nature Vanilla Lobster Oil - 20 g of coriander - 3 cinnamon sticks - 10 g of grated ginger - 6 cloves - salt - pepper


1 - Soak the apricots and grapes in warm water to rehydrate them.

2 - Cut the meat into pieces.

3 - Peel and thinly chop the onions.

4 - Heat the grape seed oil in a frying pan and fry the meat and onions over medium heat for 5 minutes, while stirring. Transfer to a tagine dish or casserole dish. Add the drained apricots and grapes, the washed and coarsely chopped coriander, grated ginger, cinnamon and cloves. Season to taste. Put the water to the top. Simmer covered over low heat for 45 minutes.

5 - Just before serving, flavour the tagine with Groix & Nature Vanilla Lobster Oil.

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