If you are looking for something just a little different to try for dinner tonight, this delicious lamb casserole features gold kiwifruit for a tasty twist.
Ingredients (serves six)
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 red chilli, deseeded and finely chopped
- 1 1/2 teaspoon of smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1kg lamb, diced
- 6 ZESPRI GOLD kiwifruit, peeled and pulped
- 3-4 cups beef stock
- 1/4 teaspoon saffron
- 3 ZESPRI GOLD kiwifruit, washed, halved and diced with skin on
- 1 x 400g can of chickpeas
- Pepper and salt, to taste
- Fresh coriander, chopped
- Slivered almonds
- 1-2 tablespoons butter
- 2 1/2 cups couscous
Preheat oven to 180°C.
Using a cast iron bottomed casserole dish or frying pan with lid, add oil and heat on element.
Add onion and sweat for three to five minutes until soft. Add the chilli, smoked paprika, cayenne pepper, ground cumin and ground ginger for four or five minutes.
Add diced lamb, evenly brown for about five minutes.
Add saffron to the ZESPRI GOLD kiwifruit pulp and pour over lamb. Add enough stock so that the liquid just covers the lamb.
Bring to the boil and cook uncovered for about 10 minutes. Cover with lid and transfer to oven. Bake for one hour.
In a frying pan melt butter on medium to high heat. Add the diced ZESPRI GOLD kiwifruit and cook until slightly caramelised. Remove ZESPRI GOLD kiwifruit and set aside.
In the same frying pan cook the couscous as per packet instructions.
Drain the chickpeas and add to the lamb, along with ¾ of the cooked ZESPRI GOLD kiwifruit. Stir and bake for another 10 minutes.
Serve by layering the tagine over the couscous, and garnish with the remaining ¼ cooked ZESPRI GOLD kiwifruit, chopped coriander and slivered almonds.
You can find more free recipes which include golden kiwi fruit at the ZESPRI website.