Lamb Tagine with Quince

Name: Lamb Tagine with Quince
Yield: Serves 4–6
Ingredients: 100 g (3½ oz) dried apricots; 40 g (½ oz) butter; ¼ teaspoon crushed saffron threads; 1 teaspoon ground coriander; ½ teaspoon ground ginger; ½ teaspoon cayenne pepper; 2 handfuls coriander (cilantro), chopped; 1 cinnamon stick; 1.5 kg (3 lb 5 oz) lamb shoulder, cut into 3 cm (1¼ inch) pieces; 2 large onions, diced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

1.5 kg (3 lb 5 oz) lamb shoulder, cut into 3 cm (1¼

Main course
Spicy
Gluten-free

Method

Place the lamb in a flameproof casserole dish or tagine. Add half the onion, the ginger, cayenne pepper, saffron, ground coriander, cinnamon stick, chopped coriander and some salt and pepper. Cover with cold water and bring to the boil. Reduce the heat and simmer, partly covered, for 1 hour.
Meanwhile, melt the butter in a heavy-based frying pan a