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Apple, Plum and Cinnamon Lamb Tagine

This recipe extract from Cluck, Oink, Baa, Moo by Miranda Ballard was inspired by a Belvoir fruit cordial she was served on a break during the lamb cutting section of a butchery course...and thought she'd try the combination for a type of tagine! If you're cutting your leg of lamb, this recipe is perfect for the rump/chump top meat. Just trim it and cut into 2-cm/1-inch dice.

Apple, Plum and Cinnamon Lamb Tagine


Serves 4



  • 20 g/1 tablespoon butter 
  • 800 g-1 kg/1¼-2 lbs. lamb, diced 
  • 6 small shallots, peeled and halved 
  • 4 fresh plums, peeled, stoned/ pitted and quartered 
  • 1 small cooking apple, peeled, cored and diced 
  • 1 teaspoon finely chopped fresh sage 
  • 1 teaspoon ground cinnamon 
  • 2 teaspoons dark brown sugar 
  • 200ml/2/3 cup Brown Chicken Stock or a chicken stock cube dissolved in 200 ml/2/3 cup boiling water 
  • Couscous, to serve 
  • Freshly chopped flat-leaf parsley, to garnish 
  • Salt and black pepper, to season 



  1. Preheat the oven to 160° C (325° F) Gas 3. 
  2. Set a large lidded heatproof casserole dish on the stovetop over a medium heat. Add the butter, lamb and the shallots to the casserole and fry for 6-8 minutes until the lamb is browned, stirring often. Add the plums, apple, sage, cinnamon, sugar and stock. 
  3. Bring to the boil then reduce the heat and simmer for 5-10 minutes. Place the lid on the casserole and transfer it to the preheated oven. Cook for 2 hours, until the meat is tender and the sauce rich and sticky. 
  4. Meanwhile, prepare enough couscous for 4 servings according to the instructions on the packet. 
  5. Remove the tagine from the oven, taste and adjust the seasoning with salt and pepper. 
  6. Serve hot, spooned over a bed of couscous and sprinkled with chopped parsley.


This recipe is an extract from Cluck, Oink, Baa, Moo by Miranda Ballard, published by Ryland Peters & Small ($39.99 NZD RRP, $39.99 AUD RRP) Photography by Steve Painter, distributed by

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