Have a little lamb

Goondiwindi is most famous for B&S Balls and a certain horse that ran in the Melbourne Cup. Now there is a new breed in the pen... Boggabilla Lamb. Kerry Mackay and her husband are producing grain fed lambs from Dorper sheep, and even in remote Queensland, these animals are thriving. They are quick to gain weight, have less fat and taste sensational!

Lamb Tagine
Serves 6

Ingredients
1.5 kg diced lamb shoulder
1 1/2 tbs ground ginger
2 tsp ground black pepper
2 tsp ground cinnamon
3 tsp tumeric
1 1/2 tbs paprika
1/2 tsp cayenne pepper
10 garlic cloves, crushed with 1 dessertspoon salt
2 tbs olive oil
450g onions, diced
175g dried apricots
80g flaked almonds
55g raisins
2 tbs honey
1 tsp saffron
600ml tomato juice
600ml lamb stock
8 tomatoes, chopped
zest of 1/2 lemon
1 cup coriander leaves, chopped

Method
Mix diced lamb with dried spices and leave over night in fridge.
Brown lamb in heavy based casserole dish on high heat.
Add crushed garlic and onion and cook until soft. Add apricots, almonds, raisins, honey, saffron, tomato juice, lamb stock and chopped tomatoes.
Bring to simmer and cook in oven at 170 degrees for 2 hours.
Remove from oven and reduce sauce until thickened. Add lemon zest and coriander.
Divide evenly between six plates and serve.

Boggabilla Lamb is available direct from the farm gate http://www.newsteaddorper.com.au/Boggabilla.aspx

Want to buy lamb direct from Queensland farmers? Visit:
Silverwood Organics http://www.silverwoodorganics.com.au/
Farm Fresh Central www.farmfreshcentral.com/cart/index.php