Lamb Tagine

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A Culinary Journey with Eileen's Christmas Pud Gin

Inspired by Eileen's Christmas Pud Gin from our Adelaide Hills Distillery

Serves 4 people

Preparation = 15 mins. Cooking = 2 hrs+

Get ready for a delicious new favourite—our Little Juniper Lamb Tagine. This dish is packed with rich, warming flavours that pair perfectly with our beloved Eileen's Christmas Pud Gin.

Slow-cooked lamb, fragrant spices, and a hint of festive magic make this the ultimate comfort food for the cooler months or your Christmas in July celebrations.

Check out the full recipe and see how beautifully it matches the rich, complex notes of our Little Juniper Eileen's Christmas Pud Gin.

Bon appétit!

Ingredients for a Lamb Tagine

  • 1kg lamb shoulder – diced
  • 800g tinned tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp flour
  • 3 tbsp ras el hanout (see tips below)
  • 500ml chicken or veg stock
  • 2 brown onions – thinly sliced
  • 6 cloves garlic – crushed
  • 400g chickpeas
  • 50g raisins
  • 150g dried apricots
  • 1 orange – zested and juiced
  • Salt 

Cous cous

  • Coriander
  • Pinenuts – toasted
  • 2 tbsp orange juice
  • 2 tbsp olive oil

How to make a Lamb Tagine

  1. Marinate lamb in ras el hanout, salt, orange juice/zest and oil for a minimum of 30 minutes or overnight.
  2. Brown the lamb in a heavy bottom pan – do this in 2 batches and remove from pan.
  3. Deglaze with some water or a splash of gin.
  4. Add 1 tbsp oil and cook the onions for approx. 5 mins.
  5. Add flour, garlic & tomato paste and cook for 1 minute.
  6. Add lamb, stock, and tinned tomatoes, bring to a simmer, cover and cook @ 160c in the oven for 90 minutes.
  7. Add the apricots and chickpeas and cook for a further 30 minutes or until the lamb is tender for your liking.
  8. Serve with cous cous, coriander, toasted pinenuts and a little orange/oil mixture.

Tips for the perfect Lamb Tagine

  • If you can’t find ras el hanout in your grocery store, it is made using 2 tsp salt, 1 tsp turmeric, 1 tsp smoked paprika, ½ tsp cinnamon, 3 tsp cumin, 3 tsp coriander, 1 tsp ginger, ½ tsp cayenne)
  • The lamb Tagine can be made in advance and reheated gently in the oven. If the sauce is too thick, add a little water to thin it out.
  • Substitute almonds for pine nuts if you aren’t a fan! 
  • 30mins is the minimum time I would marinate the lamb. If you can do it overnight, it really makes a difference.
  • You can also serve the Tagine with rice or, if you are Irish – mashed potatoes!!

Download Lamb Tagine Recipe