Friday Supper: Lamb Tagine served with Excelsior Shiraz

This a one-pot, super healthy crowd pleasing dinner. It’s ideal for a weekday dinner as you can make it a couple of days in advance. Serve with Excelsior Paddock Shiraz.

Excelsior Paddock Shiraz

Why is this the right wine choice?  Shiraz works well with intensely flavoured, slow-cooked casseroles which are brimming with flavour.

Lamb Tagine

To serve 4 you will need:

  • 2 tbsp olive oil
  • 500g lean diced lamb
  • 1 large onion, roughly chopped
  • 2 large carrots , quartered lengthways and cut into chunks
  • 2 cloves garlic , finely chopped
  • 2 tbsp ras-el-hanout spice mix (a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper).
  • 400g can chopped tomatoes
  • 400g can chickpeas , rinsed and drained
  • 200g dried apricots
  • 600ml chicken stock

 

TO SERVE

 

  • 120g pomegranate seeds
  • 2 large handfuls fresh coriander , roughly chopped

 

What to do:

  1. Heat oven to 180C/160C fan/gas 4.
  2. Heat the oil in a casserole and brown the lamb on all sides.
  3. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden.
  4. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season.
  5. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
  6. If the lamb is still a little tough, give it 20 mins more until tender.
  7. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

 

Adapted from Good Food magazine

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