For the lamb tagine:
Coat the lamb in half the ground spices and leave overnight.
Brown the lamb in half the oil in a heavy based, ovenproof saucepan over a high heat. Add the remaining spices, crushed garlic and grated onion. Allow the onion to soften without browning.
Add the apricots and their soaking water, the almonds, raisins/sultanas, honey, saffron, tomato juice, lamb stock and tomatoes.
Bring to the boil, then place in the oven for 2.5 to 3 hours at 170°C/325°F/Gas Mark 3.
Take out of the oven, remove meat and then reduce sauce over a high heat until thickened.
Fry the lemon rind in the remaining olive oil for a few minutes, then fold in the chopped coriander. Pour the reduced sauce over the lamb and garnish with the lemon and coriander.
For the flatbread:
Mix the flour, olive oil and salt in a medium bowl. Add just enough water to help the ingredients bind. The bread dough should not be too sticky. Remove the dough from the bowl and knead until soft and elastic. Cut the dough into four.
Take a rolling pin and roll dough until flat and the size of the small frying pan. Place the dough discs into frying pan and fry for 2 minutes either side or until crispy.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 43m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago