This week’s cold front has officially arrived, and with it may have come a craving for comfort food that warms the bones and soothes the soul. Lamb is an expensive meat, however, if you feel like a real treat, Mrs Venter’s Moroccan Lamb Tagine (which was served as the main course at our Matric Dance last year) is a hearty, yet healthy, meal, perfect for a family supper on a chilly, Autumn evening.

MRS VENTER’S DIVINE MOROCCAN LAMB TAGINE – (Serves 8)

INGREDIENTS

• 2 tspn olive oil
• 2 finely diced onions
• 3 gloves crushed garlic
• 1 medium root fresh minced ginger
• 2 tsp cayenne Pepper (10 ml)
• 3 tsp turmeric (15 ml)
• 2 tsp cinnamon (10 ml)
• 3 tsp ground cumin (15 ml)
• 2 tsp ground coriander (10 ml)
• 1.4 kg lamb, cut into cubes (We used lamb stewing meat.)
• salt and pepper, freshly ground to taste
• 1 beef stock cube
• 2 tins of chopped tomato
• 500 ml boiling water
• 150g dried apricots
• 1 x tin of drained chickpeas
• 50g toasted flaked almonds
• fresh, chopped coriander for garnish

METHOD

• Heat a large casserole pot with the olive oil and sauté onions, garlic and ginger for a few minutes, or until onions are soft and translucent.
• Add cayenne pepper, turmeric, cinnamon, ground cumin and ground coriander. Fry for a further couple of minutes to release all the aromas from the spices.
• Add lamb, season with salt and pepper and brown well. Add tinned tomato and beef stock (cubes mixed with 500 ml boiling water) and bring to a simmer.
• Cover with lid and simmer gently for 2-3 hours or until lamb is soft and tender.
• 30 minutes before the lamb is done, stir in the apricots and chickpeas and continue to cook until lamb is tender.
• Garnish with fresh coriander and scatter over the toasted almonds just before serving.
• Serve with couscous, pomegranate seeds and fresh mint mixed through, or rice.