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Slow-roasted lamb & quince
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Prep Time:
10 minutes
Cook Time:
130 minutes
Total Time:
140 minutes
Baked dinner with savory lamb and sweet quince for a rich and delicious flavor.
Ingredients:
  • 1 (about 1kg) boneless lamb shoulder
  • 1 brown onion, halved, each half cut into thin wedges
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 2.50 gm ground ginger
  • 2.50 gm sweet paprika
  • 1 x 7cm cinnamon stick
  • 1 chicken style stock cube
  • 500ml (2 cups) water
  • 3 (about 1kg) quinces, peeled, cored, cut into thick wedges
  • 28.60 gm honey
  • 125.00 ml loosely packed fresh coriander leaves
  • Couscous, to serve
Instructions:
  • Preheat your oven to 160°C. Heat oil in a large roasting pan over high heat. Brown the lamb for 3 minutes on each side, then transfer to a plate.
  • Lower the heat to medium. Put in the onion and garlic and cook, stirring, for 3 minutes until the onion softens. Mix in the cumin, ginger, paprika, and cinnamon and cook, stirring, for 1 minute until fragrant. Add the lamb, stock cube, water, and quince. Bring to a boil, then cover the roasting pan tightly with foil and remove from heat.
  • After roasting the lamb for 1 1/2 hours, drizzle it with honey, then continue roasting uncovered for 30 more minutes until both the quince and lamb are tender. Let it rest for 15 minutes before serving.
  • Season the lamb generously with fragrant coriander and present it promptly alongside fluffy couscous.

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