Lamb tartare, braised tagine belly and fruits

Steak tartare is a meat dish made from finely chopped or minced raw beef. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk.

The name tartare is sometimes generalized to other raw meat or fish dishes. In this variant, we use lamb which in conjunction with the spices and flavours used gives the dish a slightly Moroccan feel.

Serves 6
• 3 fillets of lamb approx. 600g
• 100g dried apricots
• 100g raisins
• 100g flaked almonds
• 100g shallots
• 200g of tagine spice mix
• 500g table salt
• 1l white chicken stock
• 1kg lamb belly
• 400g chopped tomato
• Shredded coriander

1. Trim the lamb fillets and then bury them in salt for 24 hours in the fridge, once finished wash off and roll in cling film until perfectly cylindrical.
2. Place in the freezer until frozen solid.
3. Take the apricots and raisins and soak in boiling water until rehydrated.
4. Slowly sweat off the shallots in a pan until softened add the lamb belly and the tagine spices.
5. Add stock and tomato, bring to a simmer and then cover and bake for 1 ½ to 2 hours until tender.
6. Remove the lamb from the broth and roll into a log shape in cling film to cool.
7. Take the cooking liquor and add ½ the fruits and reduce by half blend until a smooth puree.
8. Take the cooled belly and portion into 6 pieces, heat a pan with a touch of oil and colour on both sides, remove and leave at room temperature.
9. Spread the puree over the base of the plate and place the belly at one end.
10. Take the lamb out of the freezer and shred finely on a mandolin be very careful, place at the over end of the dish and then garnish with the remaining fruits and shredded coriander.