Lamb tagine with prunes & peaches – Ilse van der Merwe

Ilse van der Merwe, also known as The Food Fox, in her demo KITCHEN

Ilse van der Merwe, also known as The Food Fox, in her demo KITCHEN

Ilse van der Merwe is one of my favourite food writers. Enthusiastic, innovative and her website is full of exciting food ideas. Ilse appears regularly on television and does regular pieces for The Pretty Blog. Last year she opened the demo KITCHEN in the heart of Stellenbosch which is a venue for her regular cookery classes. Ilse offers you some delightful nibbles that you can now order from her kitchen. Walk-ins are welcome andshe is open from 10am. Call first to be sure 021 882 9895.

Ilse van der Merwe's Lamb tagine with prunes & peaches

Ilse van der Merwe’s Lamb tagine with prunes & peaches

serves 6
1/4 cup olive oil
1 medium onion, chopped
3 cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon sumac (optional)
1.25 kg boneless lamb (shoulder or leg), cut into 5cm cubes
½ cup (125 ml) white wine (or water)
about 2 cups water
1 teaspoon salt
freshly ground pepper
250 g Cecilia’s Farm prunes
250 g Cecilia’s Farm peeled cling peaches
1 tablespoon sesame seeds, toasted (optional)
cooked cous-cous, to serve
fresh coriander, to serve (optional)

Pre-heat oven to 170 ˚C.
Add oil in a large iron pot or authentic tagine over medium-high heat, then add onions and fry until soft. Add spices and fry for another minute, stirring.
Increase heat to high, then add meat cubes and fry until the meat changes colour (you don’t have to brown it too much). Add wine/water, stir and bring to the boil. Cover pot with oven-proof lid, then roast for 1 ½ hours, stirring every 30 minutes.
Season with salt and pepper, then add the peaches, prunes and honey. Return to the oven and bake for an additional 45 minutes or until the meat is completely tender and the fruit are plump and soft.
Serve the tagine with cous-cous, topped with toasted sesame seeds and fresh coriander leaves.

Note: Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.

Note: Cecilia’s Farm fruits are available from Woolworths or online – CLICK HERE

Michael’s Wine Recommendation – CLICK HERE

Hermanuspietersfontein Posmeester 2012

Hermanuspietersfontein Posmeester 2012


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