Chef Adrienne Southey’s Moroccan Lamb Tagine

Farm-based, classically trained chef Adrienne Southey melds Middle Eastern and Eastern Karoo cooking.

MOROCCAN LAMB TAGINE

Serves 4

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

KISRA

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.

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