Quince & Lamb Tagine

Ingredients

What you’ll need

• 2 1/2 lb/1.1 kg lamb shoulder, cubed
• 2 tsp salt
• 1 tsp ginger
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• Pinch saffron
• 3 tbsp butter or olive oil
• 2 onions, chopped
• 2 cinnamon sticks
• 2 1/2 cups/600 ml water
• 3 large quinces
• 2 tbsp honey
• 1 tsp cinnamon
• 1 tbsp lemon juice

Method

How it comes together

1. 1

   Braise lamb with salt, spices, butter, onions, cinnamon sticks, and water until tender, 1 1/2-2 hours.

2. 2

   Scrub and quarter quinces, remove cores, and hold pieces in acidulated water. Poach in some lamb broth until just tender, 15-25 minutes.

3. 3

   Transfer quince to a skillet with honey, cinnamon, lemon, and 1/2 cup broth. Cook until glazed and rose-gold.

4. 4

   Reduce lamb sauce until thick. Arrange quince over lamb and spoon over its syrup.