Lamb tagine with dates & apricots – Carey Boucher Erasmus

Carey Boucher Erasmus's Lamb tagine with dates & apricots

Carey Boucher Erasmus’s Lamb tagine with dates & apricots

Carey Boucher Erasmus is best known as one of Cape Town’s most hard working chefs.  She writes regularly for Crush Magazine, she is a recipe developer, restaurant consultant, cook and photographer and many more.  Her Lamb tagine with dates & apricots is served with citrus, coriander and pine nut couscous, and is a perfect foil for the Belfield Syrah 2011.

Lamb tagine with dates & apricots
Serves 4

Ingredients
Tagine
2 t (10 ml) vegetable oil
1 kg lamb knuckles
2 onion, chopped
3 fat cloves garlic, crushed
1 T (15 ml) grated fresh ginger
1 t (5 ml) turmeric
2 t (10 ml) ground cinnamon or 2 cinnamon sticks
½ c (125 ml) chopped flat leaf parsley
3 T (45 ml) olive oil
¼ c (60 ml) prepared lamb, beef or vegetable stock
1 tin whole tomatoes
Juice of 1 large orange
Zest of 1 lemon
100 g fresh dates, halved and pips removed
100 g Turkish apricots
Salt and pepper to taste

Garnish
Handful of coriander
50 g pan toasted pine nuts or slivered almonds

Citrus couscous
2 c (500 ml) couscous (try wholewheat)
2 c (500 ml) cooled vegetable stock
Zest of 1 small orange
Zest of 1 lemon
1 T (15 ml) olive oil
1 c (250 ml) chopped coriander
Salt and pepper to taste
50 g pan toasted pine nuts or slivered lamonds

Method
Heat a pot with a little vegetable oil and brown the lamb in batches. Then return all the meat back to the pot together with the onions, garlic, ginger, spices, parsley, olive oil and stock. Cover and bring to a gentle simmer and cook for +- 60 minutes. Check on the meat occasionally, giving it a quick stir.

Add the tomatoes, juice, rind and fruit. Cover and simmer again for another +- 45 minutes or until the meat is tender and falls off the bone.

Alternatively, cook in a tagine pot at 160 degrees celcius in an oven for 2- 3 hours(or until the meat is tender).

Season with salt and pepper.

Couscous: In a large bowl, pour the cooled stock over the couscous and allow to stand for 15 minutes. Fluff up with a fork. When ready to serve, cover with cling film and microwave for 2 minutes. Add the coriander and toasted pine nuts. Season to taste.

Serve the lamb tagine immediately on a bed of couscous or serve in separate pots and bowls.

Remember to slow down and smell the onions… :-)

This recipe appeared in my feature in Crush online magazine Issue 24.

Michael’s wine recommendation – CLICK HERE

Belfield Estate Syrah 2011

Belfield Estate Syrah 2011

Carey Boucher Erasmus

Carey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and  achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”

Do follow her on her website – http://bitsofcarey.co.za

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