An original tajine recipe, with sweet and salty flavours
1 bunch of spring onions
12 small firm-fleshed potatoes
1 bunch of fresh coriander
1 jar of artichoke delight
1 bag of dried apricots
8 tablespoons Rebiaa extra virgin olive oil
2 candied lemons
1,5 kg lamb shoulder cut into pieces
1 tablespoon raz el hanout
4 tablespoons of honey
5 cl of water, salt of the Camargue, freshly ground pepper.
Peel and stalk the spring onions. Peel and cut the potatoes in half. Wash and chop the coriander and mix it with the artichoke recipe, the apricots cut in 2 and 4 tablespoons of olive oil. Cut and chop the peel of the candied lemons.
Heat the rest of the olive oil directly in a terracotta tagine dish or in a large casserole dish. Sear the pieces of lamb in the steaming oil. Leave to brown for a few minutes, then add the spring onions, the raz el hanout, the honey and the lemon peel. Leave to brown for a few minutes then add the potatoes.
Lower the heat, pour 5 cl of water, salt, pepper, cover and simmer for 1h30 on a very low heat. When the meat is soft and melting and the potatoes cooked, add the artichoke, apricots and coriander mixture.
Mix gently, adjust the seasoning with salt and pepper. Cover and cook for another 10 minutes. Serve hot with a little raisin semolina.