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
1-2 tbsp butter
2½ cups couscous
1 Preheat the oven to 180C. Using a cast-iron-bottomed casserole dish or a frying pan with a lid, add oil and place on the stove.
2 Add onion and sauté for 3 to 5 minutes until soft. Add the chilli, smoked paprika, cayenne pepper, ground cumin and ground ginger and allow to simmer for 4 to 5 minutes. Add the diced lamb and allow to evenly brown for about 5 minutes.
3 Add the saffron to the Zespri SunGold 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 the lid and transfer to the oven to bake for 1 hour. In a frying pan, melt the butter on medium to high heat. Add the diced Zespri SunGold Kiwifruit and cook until slightly caramelised. Remove the kiwi and set aside.
4 In the same frying pan, cook the couscous as per the packet instructions. Drain the chickpeas and add them to the lamb alone with ¾ of the cooked kiwi fruit. Stir and bake for another 10 minutes.
5 Serve by layering the tagine over the couscous and garnish with the remaining kiwi, chopped coriander and slivered almonds.