Lamb and apricot tagine with a rooibos twist

This comforting and warming tagine with tender and succulent lamb pieces and sweet dried apricots is full of flavour.

Ingredients: 

• 50g of butter
• Two large onions, finely chopped
• 15ml of garlic, crushed
• One green chilli, finely chopped
• One cinnamon Stick
• Two star anise
• 15ml of leaf masala
• Two tomatoes, chopped
• 1kg of lamb knuckles
• 500ml of Laager Rooibos, brewed strong
• 100g of dried apricots, sliced
• 5ml of salt
• 25g of sugar
• 50ml of 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 two minutes. 
• Add the lamb knuckles and cook for five minutes on medium heat until most of the liquid has evaporated.
• Add the Laager Rooibos and stir to mix, then cook covered for 90 to 120 minutes until the meat is tender.
• Add the apricots, salt, sugar and coriander, then mix until heated through. 
• Serve with couscous. 

Recipe: Joekels.co.za