Main dishes

Lamb and Zespri SunGold kiwifruit tagine

Serves 6
Ingredients Method


  • 2 tbsp olive oil
  • 1 large onion, peeled and chopped
  • 1 red chilli, deseeded and finely chopped
  • 1½ tsp of smoked paprika
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • 1kg lamb, diced
  • 6 Zespri SunGold kiwifruit, peeled and pulped
  • 3 – 4 cups beef stock
  • ¼ tsp saffron
  • 3 Zespri SunGold 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 tbsp butter
  • 2½ cups couscous


  1. Preheat oven to 180°C.
  2. Using a cast iron bottomed casserole dish or a frying pan with lid, add oil and heat on element.
  3. Add onion and sweat for 3 – 5 minutes until soft. Add the chilli, smoked paprika, cayenne pepper, ground cumin and ground ginger for 4 – 5 minutes.
  4. Add diced lamb, evenly brown for about 5 minutes.
  5. Add saffron to the Zespri Gold kiwifruit pulp and pour over lamb. Add enough stock so that the liquid just covers the lamb.
  6. Bring to the boil and cook uncovered for about 10 minutes. Cover with lid and transfer to oven. Bake for 1 hour.
  7. In a frying pan melt butter on medium to high heat. Add the diced Zespri Gold kiwifruit and cook until slightly caramelized. Remove Zespri Gold kiwifruit and set aside.
  8. In same frying pan cook the couscous as per packet instructions.
  9. Drain the chickpeas and add to the lamb, along with ¾ of the cooked Zespri Gold kiwifruit. Stir and bake for another 10 minutes.
  10. Serve by layering the Tagine over the couscous, and garnish with the remaining ¼ cooked Zespri Gold kiwifruit, chopped coriander and slivered almonds.