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Lamb and quince tagine
Lamb and quince tagine
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Reveal the flavorful secrets of Moroccan cuisine from this traditional conical pot.
Ingredients:
  • 40ml (2 tbsp) olive oil
  • 1kg lamb leg or shoulder, diced
  • 1 onion, peeled, finely chopped
  • 2.50 gm ground ginger
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 2.50 gm cumin
  • 1 cinnamon stick
  • 1/2 tsp saffron threads
  • 2 quinces, peeled, hard core removed, quartered
  • 637.50 gm chicken style liquid stock
  • 2 makrut lime leaves
  • 20ml (1 tbsp) fish sauce
  • 1 sweet potato, peeled, cut into 2cm cubes
  • 420g can chickpeas
  • Couscous, to serve
Instructions:
  • Preheat your oven to 170°C.
  • In a large ovenproof casserole dish, heat oil over medium-high heat and sear the lamb in batches until golden brown.
  • Place the lamb on a plate. Add the onion and garlic to the casserole and sauté until they are just softened. Mix in the dry spices and continue cooking, stirring, for 1 minute.
  • Add the meat back to the pan along with the quinces, stock, honey, lime leaves, and fish sauce. Bring to a boil, cover with a lid, and transfer to the oven for 1 1/4 hours.
  • Combine the sweet potato and chickpeas with the dish and bake for an additional 30 minutes. Serve alongside fluffy couscous.

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