Lamb skewers apricot tagine style
Moyen
5 mn
25 mn
6 personnes
Ingrédients
- 1 kg de gigot d'agneau paré
- 250g d'abricots secs Daco Bello
- 4 oignons
- 1/8 de bottes de romarin
- 30g de miel
- 20g de cannelle en poudre
- 5cl d'huile d'olive
- 40g de graines de sésame Daco Bello
Pour la recette il vous faut :
Graine de sésame
1,50 €
12,00 €/1kg
Abricots
4,30 €
14,33 €/1kg
Peel the onions and roughly chop them.
Remove the core and lightly degrease the leg of lamb then cut it into cubes measuring approximately 1 cm on each side.
In a chopper, on a medium grill, pass the onions, dried apricots and rosemary leaves to obtain a paste. Mix and add the olive oil, honey, cinnamon and sesame seeds .
Place the lamb cubes in this dough and leave to marinate.
Collect the lamb cubes and put them on skewers. In a very hot pan, add a drizzle of olive oil and grill the skewers on each side.
Enjoy without delay.
