Recipe: Lamb Tagine with Quince

Ingredients

2 tablespoons olive oil
4 large onions (about 800g), chopped
300 ml vegetable stock
1 tablespoon finely chopped garlic (about 4 cloves)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon salt (or more to taste)
1 generous pinch saffron
1.2 kg lamb neck fillets (or any type of stewing meat), trimmed and cut in 5 cm pieces
1 large coriander bouquet, tied and more for garnish

Heat olive oil in a large casserole and add chopped onions, covering to sweat for about 15 minutes until soft.
Add garlic, spices, and meat to the onions, cooking for 5 to 7 minutes while turning the meat occasionally.
Pour in the vegetable stock and place the coriander bouquet on top of the meat. Bring to a boil, then cover and simmer for 1½ to 2 hours until the meat is tender.
While the meat cooks, peel and quarter the quinces, discarding the core, and place them in a skillet with water. Bring to a boil and simmer for about 40 minutes.
Check the quinces for doneness after 35 minutes; they should be soft enough to insert a knife.
In a separate pan, warm butter and honey, then glaze the cooked quince pieces for 2 minutes on each side until lightly golden.
Serve the glazed quinces with the lamb and onion sauce, garnished with coriander.

Servings

4 to 6

Calories

500

Total fat

25g

Total carbohydrates

40g

Total protein

35g

Sodium

500mg

Cholesterol

100mg