Lamb and Quince Tagine

Name: Lamb and Quince Tagine
Yield: Serves 4
Cuisine: British
Ingredients: 4 lamb or mutton shanks, or 1.2 kg boned lamb or mutton shoulder, cut into 3cm cubes; 4 lamb or mutton shanks, or 1.2 kg boned lamb or mutton shoulder, cut into 3cm cubes; 4 lamb or mutton shanks, or 1.2 kg boned lamb or mutton shoulder, cut into 3cm cubes; 4 lamb or mutton shanks, or 1.2 kg boned lamb or mutton shoulder, cut into 3cm cubes; 2 medium onions, halved and finely sliced; 20 g fresh ginger, peeled and finely grated; Rice or couscous; ½ tsp freshly ground black pepper; 1 tsp ground coriander; 1½ tsp paprika; 2½ tsp ground cumin; 1 cinnamon stick; 4 garlic cloves, peeled and finely sliced; 2 tbsp fruity extra-virgin olive oil; 1½ tbsp tomato purée; Rice or couscous; 15 g fresh coriander, tough stalks removed and roughly chopped; Juice of 1 lemon; 6 tbsp clear honey; 1 tsp salt; 12 threads of saffron; ¼ tsp ground cardamom, or 2 cardamom pods, lightly crushed; ¼ tsp ground cardamom, or 2 cardamom pods, lightly crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

You can certainly use mutton in this tagine if you prefer - it will have a stronger, slightly gamier flavour. Either way, the quince adds a pleasing, melting sweetness to the dish. Moroccans don’t brown the meat before adding it to the dish, so this makes for a quick (prep) slow (cook) dish. If quinces are out of season, add some prunes instead to give it that essential dash of sweetness.

Ingredients

Europe
United Kingdom
Gluten-free

Ingredients

Method