600 g trimmed lamb shoulder in pieces, 1.2 kg round tomatoes, 4 Tsp olive oil, 1 garlic clove, 2 onions, 6 sprigs of flat parsley, 1 tsp white pepper, 2 tsp ground cinnamon, 1 cinnamon stick, 2 Tsp honey, 2 Tsp toasted pine nuts, salt
Prepare all ingredients. Preheat the oven to 210° C (th.7). In a tajine pan or a stewpan for oven, heat 2 tsp oil with minced onions, crushed garlic, parsley, pepper, cinnamon stick and 10 cl water. Add the lamb, mix, add salt and bake 1 hour covered. Meanwhile, place the seeded quarters of peeled tomatoes in a saucepan with 2 Tsp oil. Add the ground cinnamon, ginger, honey and 2 pinches salt. ...