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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 chili, 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 liters good lamb or beef stock


  • Preheat oven to 160°C.
  • Heat a large casserole and add the olive oil, lamb, spices, onion, chili 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.



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