Lamb Main

Lamb and quince tagine

Name: Lamb and quince tagine
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 40ml (2 tablespoons) olive oil; 1kg lamb leg or shoulder, diced; 1 onion, peeled, finely chopped; 2 garlic cloves, crushed; 1 teaspoon ground ginger; 1 teaspoon chilli powder; 1 teaspoon turmeric; 1 teaspoon cumin; 1 cinnamon stick; 1/2 teaspoon saffron threads; 2 quinces, peeled, hard core removed, quartered; 625.00 ml chicken stock; 40.00 ml honey; 2 kaffir lime leaves*; 20ml (1 tablespoon) fish sauce; 1 sweet potato, peeled, cut into 2cm cubes; 420g can chickpeas; Couscous, to serve

Rate now

15m

Jump to recipe

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

40ml (2 tablespoons) olive oil
1kg lamb leg or shoulder, diced
1 onion, peeled, finely chopped
2 garlic cloves, crushed
1 teaspoon ground ginger
1 teaspoon chilli powder
1 teaspoon turmeric
1 teaspoon cumin
1 cinnamon stick
1/2 teaspoon saffron threads
2 quinces, peeled, hard core removed, quartered
2 1/2 cups chicken stock
2 tablespoons honey
2 kaffir lime leaves*
20ml (1 tablespoon) fish sauce
1 sweet potato, peeled, cut into 2cm cubes
420g can chickpeas
Couscous, to serve

Method

1.

Preheat oven to 170°C.
2.

Heat oil in a large ovenproof casserole dish over medium-high heat and cook the lamb in batches until well browned.
3.

Transfer lamb to a plate. Add onion and garlic to casserole and cook until just softened. Stir in the dry spices and cook, stirring, for 1 minute.
4.

Return meat to pan with the quinces, stock, honey, lime leaves and fish sauce. Bring to the boil, cover with a lid then place in the oven for 1 1/4 hours.
5.

Add the sweet potato and chickpeas and return to oven for a further 1/2 hour. Serve with couscous.