Lamb Tagine with Taka Tala Sauce

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Ingredients (Serves 6)

2 tbs Beerenberg Extra Virgin Olive Oil

2 onions, peeled & sliced

3 cloves garlic, crushed

1 kg diced lamb

1/2 tsp turmeric

1 tsp ground cinnamon

1 tsp ground cumin

8 large tomatoes, chopped

1/2 cup lemon juice

1/2 - 1 bottle Beerenberg Taka Tala Sauce & Marinade (depending on how much spice you like!)

1 1/2  cups chick peas, soaked overnight

1/2 cup raisins

Method

Heat the oil in a heavy pan; add the onion and garlic cook to soften.

Add the diced lamb and cook till sealed and brown, add the turmeric, cinnamon and cumin, cook for a further minute.

Add the tomatoes, lemon juice and the Beerenberg Taka Tala sauce, stir to combine.  Cover pot with lid and either cook slowly on cook top or place in a moderate oven for 1 hour.

Add the chickpeas and cook a further 15 minutes and then add the raisins just prior to serving.

Serve with rice or cous cous.