Lamb and Quince Tagine

88%

Servings

8

Prep

20 min

Cook

1 hr 50 min

Vote

Like 23

Ingredients

  • 2 tbsp ‏Olive oil
  • 1.8 kg ‏Boneless lamb shoulder, cut into 3 cm pieces
  • 1 ‏Red onion, halved, thinly sliced
  • 1 tsp ‏Cayenne pepper
  • 1 tsp ‏Ground coriander
  • 1/2 tsp ‏Ground cinnamon
  • 1/2 ‏Ground ginger
  • 100 grams ‏Quince paste
  • 750 ml (3 cups) ‏Water
  • 750 grams ‏Sweet potato , peeled, cut into 4 cm pieces
  • 60 grams (1/3 cup) ‏Blanched almonds
  • 1/2 cup ‏Fresh coriander leaves
  1. Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.
  2. Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic.
  3. 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.
  4. Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.
  5. Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.
  6. Sprinkle with the almonds and fresh coriander to serve.

Recipe By

sophie

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