Recipe | Lamb tagine with macadamia gremolata

Feeling a little chili this winter? Thanks to Australian Macadamias, we’ve got a recipe bound to pack a punch in the flavour department, with minimal effort. Full of flavour but none of the guilt, get ready to meet your new favourite dish.

Ingredients

Lamb marinade:

• 1 large purple onion, chopped
• 5 cloves garlic, crushed
• 1 whole bunch coriander, roots removed, rinsed
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika

Tagine:

• 5kg diced leg or shoulder lamb pieces
• 2 tablespoons cooking oil
• 2 tablespoons tomato paste
• 1 can tomatoes
• 600ml water
• 1 cinnamon quill
• 8 dates, seeds removed
• ½ cup pitted green olives
• pinch of saffron
• 2 cups couscous
• 30g butter
• 1 teaspoon salt

Macadamia gremolata:

• ¼ cup chopped preserved lemon
• 1 cup macadamias, finely chopped and roasted
• ¼ cup loosely packed mint leaves

Method

Lamb Marinade:

1. Place onion, garlic, coriander leaves and spices in the bowl of a food processor and process to form a paste.
2. Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours.

Lamb Tagine:

1. Preheat oven to 150° Heat the oil over high heat in the base of a large casserole dish that has a lid. Add the lamb, and brown on each side. Reduce heat to medium and add the tomato paste, canned tomatoes, water and cinnamon. Bring the mixture to a steady simmer, cover with the lid, place in the oven and cook for 1¼ hours. Add the dates and olives and cook for a further 30 minutes.
2. When almost ready to serve, place the saffron in a small bowl and pour over 2 tablespoons boiling water. Allow to stand for 15 minutes.
3. Place the couscous in a separate bowl with the butter and salt. Pour over 2 cups of boiling water, add the soaked saffron with its water and cover immediately. Stand for at least 10 minutes before removing the cover and fluffing with a fork.

Macadamia Gremolata:

1. Combine all ingredients and sprinkle generously over the lamb.

Dig in!