Lamb and Quandong Tagine with Toasted Almonds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Slow-cooked Australian lamb braised with native quandong fruit and warm spices, garnished with toasted almonds for a fragrant, hearty dish. This australian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 cup quandong fruit, dried and chopped
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup toasted almonds
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes until deeply caramelized. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, and 1 tsp ground cinnamon; cook for 1 minute until fragrant.
3. Step 3: Return the lamb to the pot and stir in 1/2 cup chopped dried quandong fruit, 2 tbsp tomato paste, 2 cups beef broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours until lamb is tender and sauce thickens.
4. Step 4: Just before serving, toast 1/4 cup almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Sprinkle toasted almonds and 2 tbsp chopped fresh cilantro over the tagine for an aromatic finish.