The sweet flavours of quince work perfectly along side ginger and cinnamon in this classic Moroccan lamb and quince tagine recipe.
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Ingredients
- 3 tbsp olive oil
- 1kg lean lamb shoulder or leg, cut into chunks
- 2 onions, thinly sliced
- 5cm fresh ginger, finely grated
- 200g skinned chopped tomatoes, fresh or from a can
- Small cinnamon stick
- 1 tsp ground ginger
- 4 tbsp clear honey
- 1 small preserved lemon, flesh discarded (from the international section in large supermarkets) or 2 strips lemon zest, finely chopped
- 750ml lamb or chicken stock
- ¾ tsp salt
- ½ tsp black pepper
- 400g can chickpeas, drained
- Pared zest and juice 1 lemon
- ½ tsp black pepper
- 1kg quinces (about 4 medium)
- 40g butter, plus an extra knob
- 2 tbsp caster sugar
- ¼ tsp ground cinnamon
- 50g blanched almonds, toasted in a dry frying pan, then split in half
For the chermoula
- 3 garlic cloves, roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp paprika
- 1 tbsp harissa paste
- Good pinch saffron strands
- 2 tbsp lemon juice
- 20g fresh coriander leaves
- 20g fresh mint leaves
- 4 tbsp olive oil
- ½ tsp salt
For the buttered couscous
- 350g couscous
- ½ tsp salt
- 450ml boiling water
- 25g butter
- Finely grated zest 1 small lemon
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Method
- To make the chermoula, blend all the ingredients to a smooth paste in a food processor.
- Heat 11⁄2 tbsp of the oil in a large flameproof casserole. Fry the lamb in 2 batches until browned all over, then lift onto a plate. Add the rest of the oil and onions to the pan and fry over a medium heat until soft and browned. Add the grated ginger, cook for 1 minute, then add the tomatoes, cinnamon, ground ginger, 2 tbsp honey and 2 tbsp chermoula. Simmer for 2-3 minutes, then return the lamb to the casserole and add the preserved lemon/lemon zest, stock, 1⁄2 tsp salt and the pepper. Part-cover, then simmer for 1 hour.
- Stir in the chickpeas and simmer, uncovered, for 30 minutes more until the lamb is tender and the sauce has reduced a little more.
- Meanwhile put 1 litre cold water and the lemon zest and juice in a saucepan. Peel, quarter and core the quinces, putting them in the pan as you go, to stop them browning. Bring to a simmer over a medium heat and cook for 10-15 minutes until just tender when pierced with the tip of a knife. Drain well and transfer to a deep frying pan or sauté pan. Add the butter, the remaining 2 tbsp honey, the sugar, cinnamon, 4 tbsp of the lamb cooking liquid and the remaining 1⁄4 tsp salt, then cook gently, turning now and then, until the juices are sticky and reduced and the quinces are tender.
- Shortly before the lamb is ready, put the couscous and salt in a large heatproof bowl, then stir in the hot water. Cover with a clean tea towel and leave for 5 minutes. Uncover, then fluff up with a fork. Melt the 40g butter in a large pan, add the couscous and stir over a low heat for 2 minutes until heated through, then fork through the lemon zest. Melt the knob of butter in a pan and fry the almonds in it for 1 minute.
- Stir the remaining chermoula into the lamb and adjust the seasoning to taste. Arrange the quinces over the top, scatter with the almonds, then serve with the buttered couscous.
Nutrition
- 707kcals Calories
- 30.3g (10.4g saturated) Fat
- 38.1g Protein
- 67.6g (23.2g sugars) Carbs
- 5.6g Fibre
- 1.6g Salt
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