Farm-based, classically trained chef Adrienne Southey melds Middle Eastern and Eastern Karoo cooking.
MOROCCAN LAMB TAGINE
1kg lamb neck slices
2 onions, chopped
3 garlic cloves, crushed
60ml (¼ cup) olive oil
large pinch dried chilli flakes
10ml (2 tsp) ground ginger
20ml (4 tbsp) ground cumin
10ml (2 tsp) ground coriander
10ml (2 tsp) paprika
pinch crushed saffron threads
2 x 480g cans of tomatoes
2 cinnamon sticks
1 bunch coriander, chopped
30ml (2 tbsp) honey
60g roasted almonds, crushed
salt and pepper
coriander to garnish
Combine the onions, garlic, oil, chilli flakes, ginger, cumin, paprika, saffron and plenty of black pepper. Stir and coat the meat with the spice mix.Cover and leave to marinate in a cool place for at least two hours, or in the refrigerator overnight.
Brown the lamb in a heated pan in batches, remove from pan, and place the marinade in the frying pan and cook, stirring for 2-3 minutes. Then stir in the lamb. Add the tomatoes, orange rind, cinnamon and half of the coriander, mix well, cover and cook in a preheated oven at 160℃ for 3 hours. Add the remaining coriander, and scatter almonds over the tagine. Garnish with extra coriander if you wish.
Wine suggestion: Altydgedacht Gewurztraminer
Makes one round loaf
15ml (1 tbsp) whole aniseed, dry roasted and lightly crushed
450g (3 cups) white bread flour
150g (1 cup) wholewheat flour
10g instant yeast
5ml (1 tsp) sugar
5ml (1 tsp) salt
350ml warm milk and water, mixed
10ml (2 tsp) olive oil for coating
Sprinkle the yeast, sugar, salt and aniseed into the flours, mixing well. Make a well in the centre and pour in the milk mixture. Stir with a fork to combine, then knead for about ten minutes until smooth and elastic. Rest for 15 minutes.
Form the dough into a ball and place onto a baking sheet dusted with flour. Flatten into a disc about 3cm thick and coat with oil. Cover with clingfilm and allow to rise for one hour. Remove clingfilm and bake at 200℃ for ten minutes, then reduce temperature to 150℃ and bake for 35 minutes. Cool slightly before slicing into wedges.