With load shedding the length and breadth of the kingdom, we decided to investigate this locally produced energy saving invention: The Wonderbag™. It so lives up to its’ name. We are smitten. This simple, succulent lamb tagine (‘stew’ in Arabic) owes much to the slow cooking which happens when you tuck the pot inside the Wonderbag™.
Don’t have yours yet? Make a prehistoric version by simply wrapping your pot in thick newspaper, and then in a blanket or duvet. You’ll get a similar result 😉
Oooh, I almost forgot … Our fresh Harissa Paste is available in Spar, Wellness Warehouse AND Checkers this winter. Thanks to each and every patient #loyalroyal who has cheered us on to get this new product launched.
Michael Olivier believes that our dish from the north needs a wine from the south. Pinotage.
Until next time, keep cosy
You will need
1 kg lamb neck, free range if possible, dusted with flour
150 g soft dried Turkish apricots (roughly ½ cup)
125 ml orange juice
3 tbsp olive oil
1 onion, chopped
2 cloves of garlic, chopped
2 tbsp flour
2 tbsp Pesto Princess Harissa Paste
250 ml good quality lamb stock*
400 g tin chopped tomatoes
Salt and pepper
Fresh coriander and toasted almond slices to garnish
*Sam suggests Nomu fond
Soak the apricots in the orange juice for an hour or so. Heat 2 tbsp of the olive oil in a heavy-bottomed casserole. Brown the meat in two batches, and set aside. Add another tbsp of olive oil to the same casserole and fry the onions over a gentle heat until soft. Add the garlic, flour and Harissa Paste and stir to incorporate all that delicious browning from the bottom of the casserole. Pour in the hot stock, the tomatoes and the apricots plus their juices, and give the casserole a stir to loosen any browning that may still be stuck to the bottom of the pot.
Finally add the lamb pieces to the sauce and simmer on a low heat for about 35 minutes, with the lid on. Season to taste and tuck into the Wonderbag™, closing it as tightly as possible around the casserole to retain the heat. Allow the tagine to slow cook for at least 4 hours, or overnight. Reheat on the stove top when you are ready to serve. Garnish with toasted almond slices. Couscous sprinkled with fresh coriander makes for an authentic accompaniment to this exotic dish.
Serves 2 to 3 people generously, 4 at a push.
Michael Olivier’s Choice
De Waal* Pinotage 2012 from the Uiterwyk Estate in Stellenbosch
*The de Waals are celebrating 300 years in the Cape this year.
It looks like: Tall Bordeaux shaped bottle with distinguished label. In the glass a deep blood plum red paling to garnet at the edges.
It smells like: Plums and cherries. undertow of French oak.
It tastes like: Medium bodied with the plums and cherries following through. Rich round flavours, good tannin structure and a long aftertaste.
Styling, photography & recipe – Sam Linsell
Art direction & design – Roxanne Spears of Good Design