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Lamb and quince tagine
Lamb and quince tagine
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Prepare aromatic fluffy rice in advance for a delicious pairing with our succulent lamb tagine.
Ingredients:
  • 36.40 gm olive oil
  • 1.8kg boneless lamb shoulder, cut into 3cm pieces
  • 1 red onion, halved, thinly sliced
  • 1 tsp cayenne pepper
  • 1 tsp ground coriander
  • 1.25 gm ground cinnamon
  • 1.25 gm ground ginger
  • 100g quince paste
  • 750ml (3 cups) water
  • 750g sweet potato (kumara), peeled, cut into 4cm pieces
  • 60g (1/3 cup) blanched almonds
  • 125.00 ml fresh coriander leaves
Instructions:
  • In a saucepan over medium-high heat, sear lamb and onion in oil for 10 minutes, stirring occasionally until the lamb is nicely browned.
  • Sprinkle in cayenne pepper, ground coriander, cinnamon, and ginger. Sauté for 2 minutes until fragrant. Stir in quince paste and water, then bring to a boil. Reduce heat, cover, and simmer gently for 1 hour until the lamb is tender, stirring occasionally.
  • Introduce the sweet potato into the pot. Cook and stir occasionally for 20-25 minutes until the sweet potato becomes tender and the liquid slightly thickens.
  • Heat a frying pan over medium heat, then toast the almonds, stirring occasionally, until they turn golden brown, which should take about 2-3 minutes.
  • Garnish with almonds and fresh coriander before serving.

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