Lifestyle
Laager rooibos infused, lamb and apricot tagine
Dried apricots melt into the sauce, adding bursts of fruity sweetness that contrast beautifully with the warm spice and tender lamb.
This recipe gives a classic North African favourite a proudly South African twist by using Laager Rooibos tea instead of stock or water, infusing the dish with gentle earthy undertones and a natural sweetness that balances the spice perfectly.
Ingredients
- 50g butter
- 2 large onions, finely chopped
- 15ml garlic, crushed
- 1 green chilli, finely chopped
- 1 cinnamon stick
- 2 Star Anise
- 15ml leaf masala
- 2 tomatoes, chopped
- 1kg lamb knuckles
- 500ml Laager Rooibos, brewed strong
- 100 g dried apricots, sliced
- 5ml salt
- 25g sugar
- 50ml fresh coriander, chopped
Method
- Melt the butter in a saucepan. Add the onions and sautee until browned
- Add the garlic, chilli, spices and tomatoes and cook for 2 minutes
- Add the lamb knuckles and cook for 5 minutes on medium heat until most of the liquid has evaporated
- Add the Laager Rooibos and stir to mix, then cook covered for 90 – 120 minutes until the meat is tender
- Add the apricots, salt, sugar and coriander, then mix until heated through
- Serve with Laager Rooibos scented couscous
