Cape Winelands lamb tagine Recipe

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Cape Winelands lamb tagine

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

For the spice mixture:

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.