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Lamb and quince tagine
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Traditionally the meat for tagines is not browned (Moroccans would no doubt frown on this) but I think it gives the dish a better flavour and appearance.
½ tsp Cumin seeds
½ tsp Coriander seeds
100g Unsalted butter
4 Lamb shanks
1 tsp Ground ginger
½ tsp Cayenne pepper
3 Garlic cloves, crushed
2 Large onions, roughly chopped
400ml Lamb stock
½ Cinnamon stick
4 tbsp Clear honey
20g Fresh coriander leaves, coarsely chopped
1 Quince, peeled, quartered and cored
1 Lemon, juice and 2 strips of rind
½ tsp Saffron, dissolved in 2 tbsp boiling water
The Corker recommends- The rich exoticism of a Spanish blend melds seamlessly with the complex spicing and sweetness of such a subtle tagine.
Typical values per serving:
This recipe was first published in October 2007.