• 600g boneless leg of lamb, cubed
• 60ml coarse sea salt
• olive oil
• 2 large tomatoes, chopped
• 500ml Dragonfly Breakfast Blend Rooibos
• 250ml whitre wine
• fresh thyme sprigs
• zest of 2 lemons
• 45ml crushed cumin seeds
• 500g semolina flour
• 6 large egg yolks
• water
• 1 extra egg yolk, beaten for brushing
• 130g sultanas soaked in 250ml hot, Dragonfly Breakfast Blend Rooibos
• 250ml parmesan, shaved

1. Season the lamb with sea salt and set aside for a couple of minutes.
2. Heat a little olive oil in a frying pan. Seal the lamb on all sides.
3. Place the lamb in a large saucepan. Add the tomatoes, Dragonfly Rooibos, wine, thyme, lemon zest and cumin. Cover and cook slowly until the lamb is soft and almost breaking apart.
4. Remove the meat from the pot. Strain the sauce and boil until reduced by half in volume. Set aside.
5. Shred the meat lightly and set aside to cool.
6. To make the tortellini, place the semolina flour in a mixing bowl. Make a well in the centre and add the egg yolks. Knead until the mixture is well combined. If the mixture is too dry, add a little water. Cover and leave to stand for 30 minutes. (Do not add salt to the pasta mixture).
7. Roll the pasta into sheets. Use a pastry cutter to cut out 9cm diameter rounds.
8. Place a spoonful of the cooked meat in the centre of each round. Brush the edges with egg and fold over to seal. Brush the folded corners with egg and press together. Place the tortellini on a floured tray in a single layer. Set aside.
9. Bring a saucepan of salted water to the boil and cook the tortellini for 2 to 3 minutes, then drain.
10. Divide among 4 bowls. Spoon over the sauce. Scatter with the soaked sultanas and parmesan.

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The 'Touch of Rooibos' cookery book has a hundred rooibos recipes from South Africa's leading chefs. If you would like to buy a copy, then please click here.