Friday Supper: Lamb and Apricot stew served with Excelsior Shiraz

lamb and apricot stewThis 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.

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:

  1. In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned.
  2. 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.
  3. Simmer gently for 25 mins.
  4. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

 

Adapted from Good Food

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