Recipe for Lamb Tagine with Apricots and Orange

The day before, soak the dried apricots in warm water and set aside.

The next day, take the meat out in advance. In a large, hot pot, brown the lamb shanks in olive oil, stirring continuously. Add the onions and garlic cloves (in their skins). Sweat them, covered, for 2 minutes, then add the thyme, bay leaf, and rosemary.

Brush an orange under water and take its zest. Cut the zest into thin sticks, then squeeze the orange. Set aside the zest and juice in the fridge. Peel the second orange, separate it into segments, and cut them into three pieces. Set aside.

Peel, rinse, and cut the carrots into pieces.

When the meat is nicely browned, deglaze with the orange juice, season with salt and pepper. Add the apricots, the wedges and the zest of orange (keep some for decoration), the carrots, turmeric, coriander, and cinnamon. Cover and simmer on low heat for 1 hour, making sure the meat is well confit.

To finish, adjust the seasoning if needed. Serve everything in a tagine dish. Add the remaining zest, lightly toasted sliced almonds, and cilantro for decoration.