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Lamb and quince tagine

Ingredients :
  • 2 tbs olive oil
  • 1.8kg boneless lamb shoulder, cut into 3cm pieces
  • 1 red onion, halved, thinly sliced
  • 1 tsp cayenne pepper
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 100g quince paste
  • 750ml (3 cups) water
  • 750g sweet potato (kumara), peeled, cut into 4cm pieces
  • 60g (1/3 cup) blanched almonds
  • 1/2 cup fresh coriander leaves
Method :
  • Step 1: Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.
  • Step 1: Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.
  • Step 1: Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.
  • Step 1: Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.
  • Step 1: Sprinkle with the almonds and fresh coriander to serve.

Recipe Ingredient

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