Recipes - Main courses - Meat - Lamb

Lamb Tajine with shallots, white grapes and raisins

Portions for 6 servings:

3lbs of boned lamb shoulder cut in 2" pieces

8 shallots

24 grains of white grapes (Italia)

4oz "Thomson seedless" raisins

2 tbsp olive oil

4 tbsp honey

2-3 cups of water

1/8 tsp safran filaments

1/8 tsp curcuma

20 mint leaves

Put the raisins to soak in warm water. Peel and silce the shallots. Heat the olive oil in a large pan (2 gallons) and add the pieces of meat and the shallots. When the meat is colored, add the safran, the curcuma and the water without covering the meat. Cover the pan with its lid and cook at low heat for 1h15. Then strain the raisins, and add then to the meat with the honey. Continue cooking for 20mm, the juices should thicken. Pick the grapes 5mn before serving and add them in the sauce; they must heat up without getting cooked.

Decorate in the pan with mint leaves and serve hot with couscous and honey-fried eggplants.