Moroccan Quality Mark Lamb Tagine

When it comes to lamb, Greg Heffernan is the man for the job. As well as running Taupo’s popular Zest Café, Greg is an advisory chef to NZ beef and lamb. Greg flew up to Our Place to create a delicious Moroccan lamb tagine.

See New Idea for the recipe.

To make an authentic Moroccan dish, Greg uses a tagine. A tagine is a cooking pot with a high cone-shaped earthenware lid and a cast-iron or earthenware base, used especially for stews.

Moroccan Quality Mark Lamb Tagine

Best to start this recipe the day before as you marinate the lamb overnight.
Cooking time does not include the marinating time.

Ingredients                                                                                                         Serves about 6

1 1/2 kg of Quality Mark  boneless leg, shoulder or neck of Lamb, diced
1 large red onion, grated
2 garlic cloves, crushed
¼ cup coriander leaves, chopped
1 cinnamon stick
1 tsp chili powder
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
1 tsp saffron threads
120ml olive oil
1 tsp salt
1 orange rind, large piece
1 cup pitted prunes
810g diced tomatoes
2 tbsp tomato paste
375ml beef stock
1 bay leaf
30g butter, diced
2 tbsp honey
240g chickpeas, drained & rinsed
½ cup green olives (whole not stuffed)
mint to garnish

Method

Combine the Quality Mark lamb, onion, garlic, coriander, spices, oil & salt in a bowl, cover and refrigerate overnight.

Preheat oven to 160°C.

Heat a skillet over high heat, add the lamb in batches and fry until lightly browned all over.

Place meat in a tagine or casserole dish, add orange peel.

Drain tomatoes, reserving the juice and set aside.

Combine the juice and tomato paste, and then add to the meat with the stock and bay leaf.
Cover and bake in oven for 1 ½ hours.
Once ready remove from the oven, drain the liquid from the meat, then place the liquid over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).

Add tomatoes and butter to the liquid and reduce for 2 minutes, then add the honey, chickpeas, prunes, olives and meat.

Cook, stirring for 1-2 minutes and check seasoning (salt & pepper).

Garnish with mint and serve with freshly steamed couscous.

Here’s a review of Greg’s café, Zest:

zest café

65 Rifle Range Road, Taupo

Ph 07 378 5397

Winner; “Best Café Central North Island, 2004 & 2005 national café awards”.

Zest café, situated on the edge of Taupo’s central business district has been one of this towns best kept secrets, since opening under the ownership of well known chef Greg Heffernan and his wife Julie just over 2 years ago.

With heaps of parking right outside the door locals and visitors to Taupo have been enjoying excellent coffee, fantastic breakfasts and lunch dishes off the menu card as well as a wonderful variety of tasty dishes from the cabinet or blackboard.

“Keep it tasty, friendly and value for money”, says Greg.  “Mix that with consistency and passion, then not only will your customers enjoy what you do…. But so will you”!

You have six days a week to enjoy the food and coffee at Zest café. Closed Mondays, open 8.45 am – 4pm weekdays & 9.00am –2pm weekends (or as long as there are people in the café).