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RECIPE » Rotem Papo’s Lamb Tagine

Recipe: Comforting Lamb Tagine
Home > Eat & Drink > RECIPE » Rotem Papo’s Lamb Tagine

RECIPE » Rotem Papo’s Lamb Tagine

Edited by Sofia Levin
Images supplied

The lamb tagine that chef Rotem Papo serves at Golda restaurant might not look anything like what his grandmother used to make, but it’s still inspired by her original dish.

“This dish is inspired by my grandmother’s original recipe for lamb tagine. It’s a dish that makes me feel at home, around my family’s table. We serve the lamb tagine with saffron and carrot puree. In these times food is especially powerful and can make you feel like everything is going to be good again soon – this dish certainly will! Lamb tagine ingredients.”

Rotem Papo, Golda Restaurant

Lamb Tagine Recipe

With thanks to Rotem Papo


Serves 5 people


Ingredients

1.5kg lamb necks

2 cloves garlic

25g ginger

250g caramelised onion

60g dried apricots

50g walnuts

1 cinnamon stick

125g red wine

40g red wine vinegar

chicken stock to cover

 

Saffron carrot puree ingredients

250g carrots, peeled and sliced

1 small pinch saffron

1/4 tsp sweet paprila

1/4 tsp turmeric

1/4 tsp cinnamon powder

1 small pinch allspice, ground

chicken stock to cover

 

Method

1. First, prepare the lamb. Braise all ingredients in a pot at 150℃ for 3 hours, or 100℃ overnight.

2. Make the puree while the lamb cooks. Sautee the carrots with small amount of oil on high heat until caramelised.

3. Add spices and sautee for another minute.

4. Add stock and bring to the boil. Cook until soft.

5. Strain and blitz until smooth, adding liquid if necessary. Season to taste with salt and sugar and set aside. Refrigerate until needed.

6. Once the puree is prepared and the lamb cooked, allow the latter to cool in its cooking liquid.

7. Divide the lamb into portions.

8. Reduce the liquid and keep to serve.

9. To serve, heat the puree and place at the bottom of a shallow bowl. Add a portion of lamb and drizzle with the jus.