This is a really stunning dish with Groot Constantia Constantia Rood 2012, a tagine with sweet potatoes, Medjool dates and mint. Would be delicious served with cous-cous, which mya be a bit more traditional with a tagine. It worked well with steamed basmati rice for us.
adapted from a recipe by Jamie Schler
What you’ll need..
60ml sunflower oil
2 onions, chopped fine
2 clove garlic peeled and chopped
2kg lamb shoulder, cut in large cubes
½ tsp turmeric
2 Tbs Ras el Hanout or more to taste
Oryx Desert Salt and freshly ground pepper
16 large Medjool dates
3 sweet potatoes (about 1 kg in weight after peeling), cut into thick wedges
Grated zest of an orange
Juice of 2 oranges
2 Tbs chopped or snipped fresh mint
2 Tbs slivered almonds – if desired
What to do..
Set the oven on 180C. In a large, heavy-bottom casserole, heat the butter in the oil over medium-high heat. Add the chopped onion and cook until the onion is tender and translucent. Add the chopped garlic and stir-fry for a short while. Season the lamb with salt and pepper and add it to the casserole, tossing to coat with the oil and onion bits, and cook until the lamb is browned on all sides. Add the ras el hanout and turmeric and toss the lamb to coat. Season again with salt and pepper. Pour 1 cup water in the pot and stir up to dissolve the spices and deglaze the bottom of the pot. Add more water to cover the lamb about ¾ the way up. Bring the liquid to a boil, lower to a simmer, cover the pot and braise in the preset oven for an hour. Add the sweet potato wedges and the grated rind and juice of the oranges, and more water if required. Cook until the potatoes are fork tender, for about an hour. Add the dates, reseason the sauce if necessary, and simmer an additional 30 minutes or a bit more until the lamb is cooked through and tender. Finally garnish with the chopped mint and the almonds.
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Although I have always been passionate about and fascinated by language in the written form, books constant companions, I never felt that I had either the power or the talent to write. My blog Life’s a Feast started as a way to record recipes and talk about food. I quickly fell in love with writing. I finally understood that writing is like any other craft: it must be learned, skills mastered, developed and honed, creativity focused, deepened and released. I gradually transformed my writing into a successful professional career, specializing in food and culture, travel and heritage, always focusing on the people, the traditions and the stories hidden behind.
I have been published in print in The Art of Eating, France Magazine, The Foodie Bugle and Foodista’s The Best of the Food Blogs Cookbook and online at Leite’s Culinaria, Modern Farmer, American Food Roots, deliberateLIFE, French News Online, TED Weekends, Joan Nathan’s Notebooks & Recipes, The Rambling Epicure and Daring Kitchen. I have been a regular contributor to Huffington Post Food since its inception.
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