Lamb and quince tagine with pinenuts and coriander
Photo by Fiona Andersen
|¼ cup||Olive oil|
|300 g||Lamb shoulder, diced|
|2 tsp||Sweet smoked paprika|
|1½ tsp||Ground cinnamon|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Fenugreek, (optional)|
|1||Quince, large, washed, peeled, cored and roughly chopped|
|1||Onion, peeled and roughly chopped|
|1||Carrot, small, peeled and roughly chopped|
|1 stick||Celery, roughly chopped|
|3 cloves||Garlic, peeled and roughly chopped|
|1 piece||Fresh ginger, 2cm, peeled and finely chopped|
|1||Long red chilli, seeds removed and roughly chopped|
|2 Tbsp||Unsalted butter|
|2 cups||Chicken stock, or water|
|1 cup||Fresh coriander, roughly chopped|
|½ cup||Mint, roughly chopped|
|⅓ cup||Pine nuts, roasted|
- Gently heat olive oil in the bottom of a tagine or casserole dish over a low to medium heat. Add lamb and spices and gently cook, stirring often.
- Add quince, vegetables and butter, continue to cook gently for a further 10 minutes.
- Add couscous and cook for a further 2 minutes then add chicken stock and cover with a lid. Reduce heat to very low and allow tagine to cook for 2 hours, stirring occasionally. Add a little more liquid if the tagine looks dry.
- When all the liquid is absorbed and lamb, quince and vegetables are tender, remove lid, season to taste with salt and pepper and stir in herbs.
- Divide between 4 plates and scatter generously with pine nuts. Serve immediately as is or with natural yogurt or harissa if desired.