Nutrition Facts
4 servings
4
Lamb Tagine with Apples Recipe
Pink Lady helps you escape by offering this delicious recipe for a sweet and savory lamb tagine served with apples.
Ingredients
2 Pink Lady Apples
½ Lemon
Pepper
Salt
3 Olive oil
2 Honey
20 Butter
30 Sliced almonds
1 Sweet pepper
2 cloves Garlic
250 Water
30 Golden raisin
2 Carrots
½ Cinnamon
600 Lamb shoulder
2 Sweet onions
2 Ginger root
1 Cumin
1 Ground coriander
1 Turmeric
2 Saffron
4 Potatoes
8 Dried apricots
8 Dried figs
1 Orange flower water
6 Fresh coriander
Directions
1
Cut the meat into large pieces. Slice the onions. Grate the ginger. Mix the meat, spices, and salt in a large bowl.
2
Brown the pieces of meat in 3 tablespoons of olive oil for about ten minutes. Remove the meat. Sauté the onions and add the chopped garlic. Add the meat to the onions. Pour in 250 ml of water and let simmer on low heat for 1 hour.
3
Peel the vegetables. Cut the potatoes into wedges and the carrots into sticks. Remove the core from the apples, cut them into wedges, and drizzle with lemon juice.
4
Sauté the apple quarters in butter in a skillet and brush them with honey.
5
Add the apples, vegetables, dried fruits (except the pine nuts) and orange blossom water to the meat. Add a little water if necessary and continue cooking for about 40 minutes until the vegetables are tender.
6
Toast the pine nuts in a dry pan. Remove the leaves from the coriander and chop them. Serve the tagine topped with toasted pine nuts and coriander.
7
To finish, the tip: you can replace the carrots with wedges of pumpkin by reducing the cooking time a bit!
Ingredients
Ingredients
2 Pink Lady Apples
½ Lemon
Pepper
Salt
3 Olive oil
2 Honey
20 Butter
30 Sliced almonds
1 Sweet pepper
2 cloves Garlic
250 Water
30 Golden raisin
2 Carrots
½ Cinnamon
600 Lamb shoulder
2 Sweet onions
2 Ginger root
1 Cumin
1 Ground coriander
1 Turmeric
2 Saffron
4 Potatoes
8 Dried apricots
8 Dried figs
1 Orange flower water
6 Fresh coriander
Directions
Directions
1
Cut the meat into large pieces. Slice the onions. Grate the ginger. Mix the meat, spices, and salt in a large bowl.
2
Brown the pieces of meat in 3 tablespoons of olive oil for about ten minutes. Remove the meat. Sauté the onions and add the chopped garlic. Add the meat to the onions. Pour in 250 ml of water and let simmer on low heat for 1 hour.
3
Peel the vegetables. Cut the potatoes into wedges and the carrots into sticks. Remove the core from the apples, cut them into wedges, and drizzle with lemon juice.
4
Sauté the apple quarters in butter in a skillet and brush them with honey.
5
Add the apples, vegetables, dried fruits (except the pine nuts) and orange blossom water to the meat. Add a little water if necessary and continue cooking for about 40 minutes until the vegetables are tender.
6
Toast the pine nuts in a dry pan. Remove the leaves from the coriander and chop them. Serve the tagine topped with toasted pine nuts and coriander.
7
To finish, the tip: you can replace the carrots with wedges of pumpkin by reducing the cooking time a bit!
Notes
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