Lamb and Zespri® SunGold Kiwifruit Tagine

​Serves 6


Ingredients

  • 2 tbsp olive oil
  • 1 large onion, peeled and chopped
  • 1 red chilli, deseeded and finely chopped
  • 1½ tsp of smoked paprika
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • 1kg lamb, diced
  • 6 Zespri® SunGold Kiwifruit, peeled and pulped
  • 3 – 4 cups beef stock
  • ¼ tsp saffron
  • 3 Zespri® SunGold Kiwifruit, washed, halved and diced with skin on
  • 1 x 400g can of chickpeas
  • Pepper and salt, to taste
  • Fresh coriander, chopped
  • Slivered almonds
  • 1 – 2 tbsp butter
  • 2½ cups couscous
     

Directions 

  • Preheat oven to 180°C
  • Using a cast iron bottomed casserole dish or a frying pan with lid, add oil and heat on element
  • Add onion and sweat for 3 – 5 minutes until soft. Add the chilli, smoked paprika, cayenne pepper, ground cumin and ground ginger for 4 – 5 minutes
  • Add diced lamb, evenly brown for about 5 minutes
  • Add saffron to the Zespri® SunGold Kiwifruit pulp and pour over lamb. Add enough stock so that the liquid just covers the lamb
  • Bring to the boil and cook uncovered for about 10 minutes. Cover with lid and transfer to oven. Bake for 1 hour
  • In a frying pan melt butter on medium to high heat. Add the diced Zespri® SunGold Kiwifruit and cook until slightly caramelized. Remove Zespri® SunGold Kiwifruit and set aside
  • In same frying pan cook the couscous as per packet instructions
  • Drain the chickpeas and add to the lamb, along with ¾ of the cooked Zespri® SunGold Kiwifruit. Stir and bake for another 10 minutes
  • Serve by layering the Tagine over the couscous, and garnish with the remaining ¼ cooked Zespri® SunGold Kiwifruit, chopped coriander and slivered almonds

Preparation Time

20 minutes

Cooking Time

1.5 hours

Nutritional Analysis Per Serving

Energy 1846 kJ
Protein 41 g
Carbohydrate 24 g
Fibre 9 g
Fat  19 g
Saturated Fat 6 g
Cholesterol 112 mg
Sodium 1629 mg

 

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