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Recipes

Cape Winelands lamb tagine

Chef Chris Erasmus shares one of his all-time favourite lamb recipes.

Serves: 4-6

Ingredients

2kg diced Karoo lamb shoulder
2 diced red onions
4 chopped garlic cloves
2T olive oil
400ml tomato juice
800g plum tomatos (fresh or tinned)
200g dried apricots
200g pitted dates
100g raisins
100g lightly toasted whole or flaked almonds
optional pinch of saffron
1T honey
2 litres good lamb or beef stock
1tsp cayenne pepper
2tsp ground black pepper
1 tsp ground coriander seeds
1 1/2 tsp ground ginger
1 tsp tumeric
2 tsp ground cinnamon
pinch of ground cloves

Method

Mix all the spices and sprinkle half of the spice rub over the lamb. Massage it into the meat, cover and refrigerate overnight.

Preheat the oven to 160°C.

Heat a large casserole and add the olive oil, lamb, remaining spice mixture, onion and garlic and sauté for 5 minutes until golden brown. Add the remaining ingredients and bring to a simmer. Fit with lid and place the casserole in the oven for 4 to 5 hours until the lamb is tender.

Garnish with chopped parsley and coriander and serve with basmati rice.

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