Skip to navigation Skip to content
Print

Waitrose

Zoomer icon

Lamb And Quince Tagine

Back

 
 

Lamb And Quince Tagine

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.

Preparation time:
25 minutes
Cooking time:
90 minutes
Total time:
1 hour 55 minutes 60 minutes 55 minutes
Serves:
 4

Ingredients

  • 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

Method

  1. Grind the cumin and coriander together. Heat 75g butter in a large casserole and brown the lamb on all sides. Remove the meat and set aside. Add all the spices (except the saffron), and the garlic and onions; cook for 2 minutes. Season and add the stock. Add 2 tbsp honey and about a third of the coriander. Bring to the boil, return the lamb to the casserole, then turn down to a simmer. Cover and cook over a low heat for 1½ hours until meltingly tender.
  2. Meanwhile, put the quince in a small saucepan and cover with water. Add the lemon rind, juice and the remaining honey. Bring to the boil, then simmer for 15–20 minutes until tender.
  3. When the lamb is cooked, remove the shanks and cinnamon stick and keep warm. Add about 4 tbsp of the quince poaching liquid, the saffron and its water. Bring to the boil and reduce to a thickish sauce. Taste and season.
  4. Slice the quince and heat the remaining butter in a frying pan. Sauté the quince slices until golden. Return the lamb to the casserole and heat everything through. Gently stir in the remaining coriander and add the quince. Serve immediately with couscous or bread.

Drinks recommendation

The Corker recommends- The rich exoticism of a Spanish blend melds seamlessly with the complex spicing and sweetness of such a subtle tagine.

Comments and images

Average user rating 5 stars out of 5

Add your comment and share your thoughts and pictures with others.

AshburtonGourmet

AshburtonGourmet 26 August 2009 19:53

This is an absolutely fabulous recipe but should come with a warning: after eating this, you will be disappointed in almost anything you order in a restaurant, however high the quality. Do not make this for your friends: you will never have your dining room to yourself again! I brown the lamb and get the sauce boiling in a pan and then transfer to a (soaked for several hours) tagine which seems to get everything really piping hot and looks stunning to serve. We serve with couscous, bread, and carrots stir-fried with orange. The only problem of course is finding the quince - I usually stock up when I am in London on Edgware Road, also found some at Taj grocers in Brighton. Using pears instead is just not the same: they don't caramelise as well and have a different texture. Grab the quince when you see them and eat in rapture...

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel

5 stars out of 5

Average user rating Based on 18 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe

Nutritional Info

Typical values per serving:
Energy 636.0kcal
Sugars 21.6g
Fat 38.1g
Saturated Fat 20.4g
Salt 0.4g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in October 2007