Curried lamb crumble with tajine-style vegetables - Jean Routhiau

Curried lamb crumble with tajine-style vegetables

Preparation : 30min

Cooking : 30min


For 4

For the main mixture:

  • 2 lamb shanks cooked with Rosemary, JEAN ROUTHIAU
  • 1 yellow onion
  • 2 carrots
  • 1 courgette
  • 2 artichoke hearts
  • 15g almonds
  • 40g soft apricots
  • 5g fresh ginger
  • 3cl lemon juice
  • 5g preserved lemon
  • 5g cumin
  • 2g turmeric
  • 5g ras el hanout
  • 5g mixed spice
  • 5cl olive oil
  • 3cl mixed flower honey
  • 120g fromage blanc
  • 5g curry powder
  • 5g Korma spices
  • For the crumble:
  • 150g flour
  • 100g butter
  • 5cl olive oil
  • 5g mint leaves
  • 10g hazelnuts
  • 15g almonds


Preparing the crumble:

  • Roast the hazelnuts and almonds in the oven and crush with a pestle.
  • Add the flour, butter, mint and olive oil, and mix into a fairly thick and even mixture.
  • Spread the mixture on a sheet of baking paper.
  • Pre-cook on a baking tin for 5 minutes at 200°C.

Preparation of vegetables with spices:

  • Finely chop the onion, carrots, courgette, artichoke hearts, apricots and ginger.
  • In another bowl, mix the spices together, (cumin, turmeric, ras el hanout, mixed spice), lemon juice and preserved lemon.
  • Cook the vegetables and spices in olive oil
  • Add the honey to a give slightly golden colour.
  • Simmer gently.

Preparing the lamb shank:

  • Remove the meat from the bone and roughly shred it.
  • Preparing the fromage blanc with spices:
  • Mix the fromage blanc, curry and Korma spices.

Making the crumble:

  • In earthenware dishes, divide the vegetables with spices, the meat, fromage blanc with spices and finish with the crumble pastry.
  • Cook for 15-20 minutes at 180°C.

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