Tajine with lamb or beef

Instructions

1. First layer the ragout of lamb or beef in a large frying pan. Do not fry yet !
2. Add the finely chopped onion and both garlic cloves, the stalks of celery and dried apricots and add to the still cold pan.
3. Add the washed and coarsely chopped herbs and the nuts as well as the zest of half a peeled orange.
4. Now add two generous tablespoons of gheebutter and one tablespoon of olive oil over the whole and switch the stove to maximum. While turning constantly, fry vigorously.
5. If the meat has taken on colour, deglaze with the orange juice and Fleur d'Oranger.
6. Season with Ras al Hanout (Arabian spice mixture), cardamom, cinnamon, ginger, cayenne pepper, black cumin and salt and the tomato purée
7. Cook for 30 minutes at medium heat.
8. Add a little more orange juice and Fleur d'Oranger as well as the honey and simmer for another 20 minutes.