Tagine of Lamb with Quinces
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 30 minutes 1 hour N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lb shoulder of lamb, cut in 3/4 inch pieces 2 large onions, chopped in 1/2 inch cubes ground pepper
1/2 teaspoon ground mildly hot paprika 1 bunch cilantro, finely chopped 1/4 teaspoon ground saffron
1/2 teaspoon ground ginger 1 lb quinces, cored, halved and peeled 2 oz butter
1 cup pitted prunes, pre-soaked



1 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.
2 Add cilantro, saffron and giner. Bring to the boil, reduce heat, cover and simmer for about an hour, or until lamb is tender.
3 Cut the quinces into roughly the same sized pieces as the meat. Cook the quinces and the second onion together in butter in a pan until lightly golden colored.
4 Halfway through cooking time for the lamb, add cooked onion, quinces and prunes. Serve on a warmed serving dish.

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