Special ramadan : lamb tagine with vegetables

INGREDIENTS

- 700g of lamb meat (shoulder or leg)

- 1 zucchini 

- 1 carrot

- 1  turnip

- 30g of lemon confit with salt

- 1 bunch of new onions

- 30g of rocket

- 30g of honey

- 1 clove of garlic

- Semolina 

- 50g dried apricots

- 50g of dried figs

- 50g of prunes

- 1 tea spoon of harissa

- Ras el Hanout spices

- Vegetables soup

- Sea salt flakes and pepper

METHOD

1- Wash and peel the vegetables. Slice them into 1 cm.

2- Put the pieces of leg of lamb to marinate with 1 teaspoon of ras el hanout, a fillet of olive oil, sea salt and pepper.

3- Cook the seasoned pieces of meat over high heat in olive oil.

4- Caramelize with the honey. Reserve in a casserole.

5- Pan-fry the vegetables over high heat, add the preserved lemon. Reserve with the lamb in a casserole.

6- Wet the vegetables and the meat to height with the broth of vegetables, to cook with cover over a low 

fire for about 1h30.

7- Meanwhile, prepare the semolina : stir 35cl of vegetable broth. Pour over semolina. Leave to stand for 10 min 

and stir with a fork.

 8- Arrange the meat and vegetables in a plate with a few leaves of arugula and semolina. Accompany with harissa.