Welcome to the March edition of “Cooking with Beer”! Once again, I am featuring a beer that DuClaw Brewing sent me. This month DuClaw sent me a lovely beer called El Kabong.
El Kabong is an apricot chili beer clocking in at 6% ABV. I know you are thinking “Chili beer???” (I know I was), but it was actually quite tasty. The chili flavor was not overly strong and paired nicely with the sweetness that came from the apricot flavor. In the past, I haven’t been a fan of chili beers, but every once in a while I find one I like. This beer was tasty with a little chili kick but it did not slap you in the face with the chile flavor. I did find this beer a little more challenging to cook with, but I think the tagine recipe came out great. I’m not usually a huge fan of lamb, but it worked will with this. I think you could definitely switch out the lamb for chicken and maybe even a firm tofu.
Unlike my other recipes, this recipe takes a bit of time. You will want to marinate the meat overnight to let the meat absorb the awesome flavors. Then you’ll be browning on the stovetop, followed by 50 minutes in the oven. So, this is not your fast “I just walked in the door from work” dinner. That said, it might work in a crockpot or pressure cooker. (Do you see the wheels turning in my head over here?) Note that we used arbol chilis both because they were one of the chilis in the beer and because they are readily accessible. Using 5 gave the dish a good “zing”. Feel free to decrease or increase the number of chilis based on your personal heat tolerance. We served it over whole wheat couscous, but I’m sure it would be yummy over your grain of choice.
DuClaw El Kabong Lamb Tagine
- 2 T coriander
- 1/4 t garlic
- 1/2 t cinnamon
- 1/4 t numeric
- 1/2 t black pepper
- 1 t kosher salt
- 1/4 t cardamon
- 2 lbs lamb (stew meat/boneless shoulder chunks)
- Olive Oil
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 2 T flour
- 1 medium onion, finely sliced
- 2 bell peppers, sliced in strips
- 5 arbol peppers
- 1/2 C chicken broth
- 1 bottle of DuClaw El Kabong
- 1 T honey
- 6 oz apricots
- Combine the marinade spices and toss with meat. (No need to add liquid as the lamb will do that.) Refrigerate overnight.
- Preheat oven to 350*.
- Brown meat, ginger, and garlic in olive oil in an oven safe pot.
- Add flour and chicken broth and DuClaw beer and stir well.
- Add in onion, bell peppers, and arbol peppers.
- Cover and place in oven for about 40 minutes.
- Add honey and apricots and return to oven.
- Dish is done when lamb is tender (about 50 minutes in my oven.)
Disclaimer: I received the beer and compensation from DuClaw Brewing. All opinions and recipes are my own.