Lamb tagine with Java pepper and rose buds

Ingredients:

1, 5 kg of diced shoulder of lamb
9 dried rose buds
2 shallots
1 tea spoonful of cinnamon powder
1/4 tea spoonful of ground ginger
50cl of dry white wine
Salt and pepper
4 Java pepper berries
1 table spoonful of honey
4 courgettes
Ground-nut oil

Preparation Time:

20 min

Cooking Time:

90 min

Preparation and cooking of the lamb:
Heat the oil in a casserole and toss the lamb and sliced shallots in the oil.
Add the cinnamon, ginger, rose buds and wine. Add a bit of water as necessary. Add salt and Java pepper. Cover and bake in the oven at 150°C for 1.30 hours.


Preparation of the juice
After one hour of cooking, remove ¼ of the juice and pour in a saucepan. Add the honey and heat on the hob until the meat juice thickens slightly. Add salt and pepper as required. Keep warm.

Preparation of the courgettes and serving
Slice the courgettes into strips or into round slices. Fry them for a few minutes in a sauté pan in a small amount of oil.
Add salt and pepper and a splash of the meat juice preparation.

This recipe is taken from the blog Dans la cuisine de Sophie (http://danslacuisinedesophie.blogspot.com), one of the members of Cook n' Blogs. You can find it on the following adress.