Laager Rooibos infused, Lamb & Apricot Tagine

Ingredients

50 g Butter
2 Large onions, finely chopped
15 ml Garlic, crushed 
1 Green chilli, finely chopped
1 Cinnamon stick
2 Star anise
15 ml Leaf masala
2 Tomatoes, chopped
1 kg Lamb knuckles
500 ml Laager Rooibos, brewed strong
100 g Dried apricots, sliced
5 ml Salt
25 g Sugar
50 ml Fresh coriander, chopped

Method

  1. Melt the butter in a saucepan. Add the onions and sauté 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. (Link).
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