Lamb tagine with apricots, candied onions and saffron
A lamb tagine inspired by Algerian cuisine, prepared with slices of leg of lamb to reduce cooking time. Candied onions, dried apricots, saffron and cashews make for a fragrant sauce that is slightly sweet and salty and perfect for gravy with bread.
Pour: 3 personnes
Ingredients
- 3 slices of leg of lamb about 500 to 600 g in total
- 2 large onions
- 2 garlic cloves
- 2 c. tablespoon olive oil
- 10 g butter optional
- 1 c. teaspoon cumin
- 1 c. teaspoon ground ginger
- 3/4 c. teaspoon sweet paprika
- ½ c. teaspoon turmeric
- ½ c. teaspoon black pepper
- 1 nice pinch of saffron threads
- 8 to 10 dried apricots
- 40 to 50 g cashews
- 250 to 300 ml of stock
- fresh cilantro
- 1 lemon
- salt
Préparation
Infuse the saffron
- Take about 50 ml of hot stock and add the saffron threads. Let it infuse for 10 minutes.
- Sear the lamb
- Ideally, take the leg slices out of the refrigerator 20 minutes before cooking. Season lightly with salt. Heat 1 tablespoon of olive oil in a large sauté pan or casserole dish. Sear the leg slices for 1 minute 30 to 2 minutes per side. Remove them and set aside.
Candied the onions
- Turn the heat down. Add the second spoonful of olive oil and the butter, if using. Add the finely sliced onions and a small pinch of salt. Cook for 15 to 20 minutes over medium-low heat, stirring regularly. The onions should become very soft and lightly browned. Add a little water if they start to cling.
Add the spices
- Add the chopped or grated garlic, cumin, ginger, paprika, turmeric and black pepper. Stir and cook for 30 seconds to 1 minute, just enough time to release the aromas.
Make the apricot sauce
- Cut the dried apricots in half if they are large. Pour the rest of the broth as well as the saffron-infused broth into the casserole. Scrape the bottom with a wooden spoon to catch the cooking juices. Add the apricots and simmer for 10 to 12 minutes, uncovered, over medium-low heat.
Finish cooking the lamb
- Place the leg slices back in the sauce with the juices returned to the plate. Coat them well with onions and sauce. Partially cover and continue cooking for 5 to 8 minutes over low heat. For very thick slices, allow up to 10 minutes.
Toast the cashews
- Toast the cashews in a small, dry skillet for 2 to 3 minutes. Keep them whole or coarsely crush them.
Finalize the sauce
- Taste and adjust the seasoning. Add 1 to 2 teaspoons of lemon juice in order to balance the sweetness of the apricots and onions. The sauce should be thick, shiny, and plentiful enough to enjoy with bread.
Serve
- Arrange the leg slices in a dish with the apricots and all the onion sauce. Sprinkle with toasted cashews and fresh coriander. Serve immediately with fresh bread.
Notes
Don't cook the leg slices too long: unlike the shoulder or the collar, they can become dry if they simmer for too long.
The onions are the base of the sauce: take the time to melt them well.
Infusion of the saffron in the broth helps to diffuse its fragrance better.
The cashews are added at the last minute to preserve their crunch.
The lemon should not give a lemony taste to the dish; it simply serves to balance the sweetness of the apricots and onions.
You can prepare the sauce in advance and cook the lamb at the last minute.
The onions are the base of the sauce: take the time to melt them well.
Infusion of the saffron in the broth helps to diffuse its fragrance better.
The cashews are added at the last minute to preserve their crunch.
The lemon should not give a lemony taste to the dish; it simply serves to balance the sweetness of the apricots and onions.
You can prepare the sauce in advance and cook the lamb at the last minute.
