LAMB TAGINE RECIPE TO PAIR WITH THE 2010 LEOPARD’S LEAP CULINARIA SHIRAZ GRENACHE

20 June 2013
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LAMB TAGINE RECIPE TO PAIR WITH THE 2010 LEOPARD’S LEAP CULINARIA SHIRAZ GRENACHE

One of the recipes developed by a Franschhoek chef to pair with our newly released Culinaria Collection, is the winter-warming Lamb Tagine developed by Chef Chris Erasmus of Pierneef à La Motte Restaurant.

1 tsp cayenne pepper

2tsp ground black pepper

1 tsp ground coriander seeds

1 ½ tsp ground ginger

1 tsp turmeric

2 tsp ground cinnamon

Pinch ground cloves

2 kg lamb shoulder, diced (1 shoulder)

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

Remaining spice mixture

2 red onions, diced

1 red chilli, chopped

4 garlic cloves, chopped

2 T olive oil

400 ml tomato juice

800 g chopped fresh plum tomatoes (or tinned)

200 g dried apricots

200 g pitted dates

100 g raisins

100 g whole/flaked almonds, lightly toasted

Pinch saffron (optional)

1 T honey

2 litres good lamb or beef stock

Preheat oven to 160°C.
Heat a large casserole and add the olive oil, lamb, spices, onion, chilli 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 4-5 hours until the lamb is tender.
Garnish with chopped parsley and coriander and serve with Basmati rice.