This is a brilliant winter warmer (for those in South Africa at the moment!), a fruity and warming Middle Eastern tagine to be served with couscous and herbs – a speedy casserole with plenty of flavour. Serve with Excelsior Paddock Shiraz.
Why is this the right wine choice? Shiraz works well with intensely flavoured, slow-cooked casseroles, often made with less expensive cuts of meat, which are already brimming with flavour.
To serve 2 you will need:
- 2 tbsp olive oil
- 250g stewing lamb pieces
- 1 onion, thinly sliced
- 1 garlic clove, chopped
- 1 tbsp chopped ginger
- 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
- 1 tbsp tomato purée
- 5 soft dried apricots, halved
- 300ml vegetable or chicken stock
- cooked couscous, mint or coriander leaves, and lemon wedges, to serve
What to do:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned.
- Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan.
- Simmer gently for 25 mins.
- Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Adapted from Good Food