LAMB TAJINE AND BREADFRUIT PATTIES FLAVOURED WITH CARDAMOM
Cooking time: 1hr
720g leg of lamb, cut into cubes of 3cm
1 teaspoon of pepper
Salt and pepper
A pinch of paprika
A pinch of cumin
Pinch of cinnamon powder
A few coriander leaves
1 fried onion previously sliced
3 cl olive oil
1 garlic clove, crushed
3 cl tomato puree
5 dried prunes, cut in half
30g flaked almonds, toasted
½ l lamb stock (available in supermarkets)
A few leaves of parsley finely chopped
A few chopped coriander leaves
1/2 preserved lemons finely cut
Grilled vegetables: ½ zucchini, ½ pattypan squash , 1 carrot, 1 tomato
8 cherry tomatoes
280g of breadfruit
Mix the pepper, the cinnamon, the cumin, the paprika and the coriander. Marinate the lamb in half the mixture of spices and reserve the other half. Tip: It is best to marinate the meat on the eve so that it absorbs well all the spices.
Heat the olive oil in a pan and fry the meat. Throw in the garlic, the fried onion and the remaining mixture of spices. Deglaze with the lamb stock.
Add honey and the prunes to the mixture and simmer over low heat in a pot until the meat is tender. Remove from heat. Stir in the tomato puree, the sliced toasted and candied almonds and the preserved lemon. Mix together.
Cut the zucchini, the squash, carrots and tomatoes into slices.
Place the vegetables on a baking sheet covered with aluminum foil. Drizzle with a little olive oil. Salt and pepper and a pinch of the spice.
Bake 5 minutes at 180 °.
Then remove the baking tray and put it on grill position. Bake again, high enough in the oven and cook for 2-3 min. The oven door ajar.
Remove the vegetables from the oven and reserve on a plate.
Peel the breadfruits and put them in a heavy-bottomed saucepan. Cover with water.
Bring to the boil, add salt and cook for about 20 minutes, covered, until the breadfruit become very tender.
Puree the breadfruits with a fork, then shape them into small patties.
Pass the small patties in flour beaten egg, and breadcrumbs and fry.
Plate Presentation :
Place the lamb on the grilled vegetables. Add the breadfruit patties, the parsley and the chopped coriander