Recipe: Tajine of salt meadow lamb

1 In a tajine or in a large pot, pour two tablespoons of neutral oil then when it is hot brown your pieces of meat in it (they must be well colored) remove them and remove a little oil from your container.

2 Put your pieces back in your container, heat by adding your chopped onions, your garlic, your lemon dice and your bouquet garni, salt and sprinkle with ras el hanout while stirring, let it sweat for 10 minutes covered.

3 Then add the tomato and honey, stir then incorporate the carrot sticks, moisten with the juice of the mirabelles, complete with water to the level, test the seasoning at a boil and let cook 1 hour 30 minutes covered at a very gentle boil, 10 minutes before the end, add zucchini and cooked mirabelles then at the last moment the raw ones.
Of course, you understood it, this tajine may seem a bit "unconventional" but of course salt meadow lamb can be replaced by a good farm lamb.
Above all, do not omit to incorporate neck into your tajine, it is this part that will give it that unmistakable lamb taste (as in cassoulet).