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What you'll need

Serves 2 (meals)

  • 1 tablespoon olive oil
  • 400g stewing lamb, diced
  • 1 tablespoon finely grated orange zest
  • ½ red onion, finely diced
  • 1 clove garlic, crushed
  • 1 cinnamon stick
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • 400g canned crushed tomatoes
  • 1 cup chicken stock
  • ¼ cup whole almonds, toasted
  • ¼ cup roughly chopped fresh coriander
  • ¼ cup roughly chopped fresh parsley
  • salt and black pepper
  • 50g rocket leaves


The easy bit

  1. Preheat oven to 180°C.
  2. Heat 2 teaspoons oil in a frying pan, add lamb in batches and cook until lightly browned all over.
  3. As meat is cooked, place in a tagine or casserole dish, then add the orange zest.
  4. Add remaining oil to the frying pan, cook onion and garlic for 3-4 minutes until soft, then add the spices and cook for 1 minute until aromatic.
  5. Add the onion and garlic mixture, tomatoes and stock to the lamb, cover and cook in the oven for 1½ hours or until the lamb is tender and the sauce has reduced.
  6. Meanwhile, place the almonds in a food processor and pulse until roughly chopped.
  7. Remove lamb from the oven and stir through the almonds and the fresh herbs.
  8. Season with salt and pepper, remove the cinnamon stick and serve with the rocket.

Tip: Make this recipe in advance and freeze in portions for an easy dinner.

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