Tagine of lamb with quinces
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Ingredients:
* 1 kg shoulder of lamb cut in 2 cm pieces
* 2 large onions, chopped in 1 cm cubes
* ground pepper
* 1/2 teaspoon ground mildly hot paprika
* 1 bunch fresh coriander, finely chopped
* 1/4 teaspoon ground saffron
* 1/2 teaspoon ground ginger
* 500 g quinces cored, halved and peeled
* 60 g butter
* 1 cup pitted prunes, pre-soaked
Preparation:
(Season the lamb and onion with paprika and pepper. Cover with water.Add fresh coriander, saffron and ginger and mix well. Simmer until tender.Cook the quinces and onion together in butter until golden coloured, Halfway through the lamb cooking time, add the onions, prunes and quinces.)
Place cubed lamb and one of the chopped onions in a large heavy-based pan. Season to taste with pepper and paprika and cover with water.Add fresh coriander, saffron and ginger, Bring to the boil reduce heat, cover and simmer for about an hour, or until lamb is tender.Cut the quinces into roughly the same sized pieces as the meato cook the quinces and the second onion together in butter in a pan until lightly golden coloured.
halfway through cooking time for the lamb, add cooked onion, quinces and prunes. Serve on a warmed serving dish.
Note: Ground paprika is also available in hot and mildly hot strengths. Substitute hot paprika if a spicier flavour is preferred.
HINT Dates could be used instead of prunes and pears instead of qUinces - or combination with each other.
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