Lamb And Kumara Tagine With Macadamias

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?

June 4, 2013

Dukkah-Crusted Lamb Chops

Your new year’s resolution might be to eat healthier, but that doesn’t mean you’re confined to rabbit food. We’ll be showcasing our favourite tasty yet nutritious recipes, like these juicy lamb chops using a surprise ingredient!

Masterchef Philip Vakos is a true lover and believer of Greek cuisine, and shares this easy recipe that’s perfect for family meals – using Greek hommus and dukkah dip! Ingredients 2 x 4 cutlet lamb racks (trimmed and frenched by butcher) ¼ cup pistachio dukkah 200g cherry tomatoes on the vine 1 garlic blub, cloves separated 4 Tblsp olive oil 200g tub Chris’ Delicatessen Hommus & Dukkah lemon wedges to serve Method 1. Preheat oven at 190 degrees. Brush lamb racks with oil and roll in dukkah. 2. Place lamb racks on baking dish with tomatoes and garlic. Drizzle with olive oil. Place in oven for 15-20 minutes. Remove from oven and allow to rest in warm place for 5-10 minutes. 3. Cut racks in half. To serve, smear Chris’ Hommus & Dukkah Dip in centre of each plate. Top with cutlets and scatter with tomatoes, garlic and lemon. Phil’s tip: this recipe is also really nice with chicken or salmon fillets. What’s one secret ingredient that’s always in your fridge?

January 4, 2012