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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Moroccan Lamb Tagine

Warming winter dishes don’t get much more delicious than this Moroccan Lamb Tagine. Pair it with our Sixties Block.

• 1.5kg shoulder lamb, diced
• 1 large Spanish onion, grated
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1 bunch coriander, leaves chopped
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon saffron threads
• 120ml (6 tablespoons) olive oil
• 1 large piece orange peel
• 800g chopped diced tomatoes
• 2 tablespoons tomato paste
• 375ml Massel beef stock
• 1 bay leaf
• 30g butter, diced
• 2 tablespoons honey
• 240g can chickpeas, drained, rinsed
• 1/2 cup green olives
• Coriander to garnish


Step 1) Combine lamb, onion, garlic, coriander, spices, oil and 1 teaspoon salt in a bowl. Cover and refrigerate overnight.

Step 2) Preheat oven to 160°C. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish. Add orange peel.

Step 3) Drain tomatoes, reserving juice. Set tomatoes aside. Combine juice with tomato paste, then add to meat with stock and bay leaf. Cover and cook in oven for 1 1/2 hours. Use a slotted spoon to transfer meat to a plate. Place dish over high heat (if you are using a tagine you will need to transfer the liquid to a frying pan).

Step 4) Add diced tomatoes and butter and reduce for 2 minutes, then add honey, chick peas, olives and meat. Cook, stirring, for 1-2 minutes. Garnish with coriander.