Lamb tagine with macadamia gremolata

This tagine is sensational. Slow cooked lamb is served with saffron flavoured couscous and a fabulous Moroccan-style gremolata of macadamias, preserved lemon and mint. The perfect nourishing dish for a cold winter’s night!


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

1.5kg 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


1. To make the lamb marinade, 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.

3. To make the lamb tagine, preheat oven to 150°C. 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.

4. 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.

5. 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.

6. 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.

7. To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb.

Recipe courtesy of Australian Macadamias.