Lamb And Kumara Tagine With Macadamias

June 4, 2013

Warm up tonight with this aromatic Moroccan lamb and kumara tagine. Macadamia nuts give the tagine a wonderful crunch. Simply serve with couscous or rice.

Serves 6


2 teaspoons ground coriander seed

2 teaspoons ground cumin

2 teaspoons paprika

1 bunch coriander leaves, with stems, torn

1 onion, chopped

2 cloves garlic, chopped

2 tablespoons lemon juice

2 tablespoons Suncoast Gold Australian Macadamia Oil

1.2kg boned lamb shoulder, trimmed, cut into 5cm cubes

1 1/2 cups reduced salt chicken stock

1 cup dry roasted unsalted Suncoast Gold Australian Macadamias

500g kumara, peeled and cut into 5cm chunks

12 seedless dates


1. Preheat oven to 150°C.

2. Combine the ground coriander, cumin and paprika, fresh coriander, onion, garlic and lemon juice in a blender or food processor and blend until almost smooth.

3. Heat the oil in a large frying pan, add 1/3 of the lamb, fry until browned on all sides. Transfer to a baking dish. Repeat with the remaining lamb.

4. Add the coriander mixture and stock to the frying pan, bring to boil and add to the lamb. Cover the baking dish with foil and bake for 2 hours. Add the macadamias, kumara and dates and cook a further hour or until the lamb and kumara are tender. Serve with couscous or rice.

What’s your favourite way to cook with macadamia nuts?

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