Technical Stages :

• 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. Leave to cook on very low heat until tomatoes are candied.
• Place the candied tomatoes and meat on a dish. Sprinkle with coriander leaves and toasted pine nuts.