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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Spicy Tagine of Lamb with Apples
INGREDIENTS
- 1/4 cup flour
- 3 Tbs. Grated onion
- pinch of saffron
- 1 scant teaspoon ground ginger
- 1/4 tsp. cinnamon
- salt and pepper to taste
- 2 Tbs. Vegetable oil
- 2 Tbs. sweet butter, melted
- 3 to 3.5 lbs. shoulder of lamb or beef chuck in 1.5" chunks
- 4-5 sprigs coriander tied together
- 1 lb. dried pitted prunes or apricots
- 1 cup finely sliced onions
- 1/4 tsp. cinnamon, in addition
- 3 Tbs. Honey
- 1 cup Zinfandel, Anderson Ranch
- 4 tart apples
- 1 Tbs. Butter
- 1 Tbs. honey
- ¼ tsp. cinnamon
- 1 Tbs. toasted sesame seeds
DIRECTIONS
- Mix first 6 ingredients together.
- Dredge meat in spice mixture.
- Melt butter and oil together in pan.
- Place meat in pan, a few pieces at a time, over low heat, turn pieces gently, allowing aroma of spices to be released.
- Cover with 1 1/2 cup Quivira Zinfandel, Anderson Ranch and add coriander.
- Simmer until tender.
- Meanwhile soak prunes in 2 cups cold water.
- Once meat is tender, add prunes, the cup of sliced onions, the additional cinnamon and the honey to the meat.
- Shortly before ready to serve, quarter and core apples.
- Sauté in a skillet with honey, cinnamon and butter until soft and glazed.
- To serve, arrange meat on dish, pour onion prune sauce over, decorate with apples and sprinkle with sesame seeds.
- Serve with couscous or rice.
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