Laager Rooibos infused, Lamb & Apricot Tagine

Ingredients

50g Butter

2 Large Onions, finely chopped

15ml Garlic, crushed

1 Green Chilli, finely chopped

1 Cinnamon Stick

2 Star Anise

15ml Leaf Masala

2 Tomatoes, chopped

1kg Lamb Knuckles

500ml Laager Rooibos, brewed strong

100 g Dried Apricots, sliced

5ml Salt

25g Sugar

50ml Fresh Coriander, chopped

Method

1. Melt the butter in a saucepan. Add the onions and sautee until browned
2. Add the garlic, chilli, spices and tomatoes and cook for 2 minutes
3. Add the lamb knuckles and cook for 5 minutes on medium heat until most of the liquid has evaporated
4. Add the Laager Rooibos and stir to mix, then cook covered for 90 - 120 minutes until the meat is tender
5. Add the apricots, salt, sugar and coriander, then mix until heated through
6. Serve with Laager Rooibos scented couscous