Lamb and orange tagine

Jul 1, 2016

Serves: 4
Preparation time: 90 minutes

Recipe courtesy of Citrus Australia Limited


  • 800g lamb shoulder, diced
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, peeled and chopped
  • 3 teaspoons fresh ginger, peeled and finely grated
  • 1 cinnamon stick
  • 1 star anise
  • 2 teaspoons cumin seeds
  • 1 teaspoon sambal oelek
  • Freshly squeezed juice of 2 Navel oranges
  • 400-600 ml vegetable stock
  • 400g can chickpeas, drained and well rinsed
  • 2 Navel oranges, segmented
  • Salt
  • 1 tablespoon pine nuts, toasted
  • 1 tablespoon coriander leaves


  1. Place meat and oil in a large heavy-based saucepan.
  2. Add onion, garlic, ginger, cinnamon, star anise, cumin, sambal oelek, and toss together over medium heat.
  3. Pour in orange juice and 400 ml of stock (a little more liquid may be added later). Bring to the boil reduce heat cover and simmer for 1-hour stirring occasionally.
  4. Stir through chickpeas and cook for a further 15-30 minutes or until meat is tender.
  5. Gently stir through orange segments and season with salt.
  6. Serve in a traditional tagine dish.
  7. Sprinkle with pine nuts and coriander before serving.

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