Lamb and quince tagine with chermoula and buttered couscous
- October 2015
- Serves 6-8
- Hand-on time 1 hour, simmering time 1 hour 30 min
The sweet flavours of quince work perfectly along side ginger and cinnamon in this classic Moroccan lamb and quince tagine recipe.
- 30.3g (10.4g saturated)
- 67.6g (23.2g sugars)
Debbie says: “Moroccan stews, or tagines, are meant to be light and soupy, not thick and rich, so don’t let the liquid reduce too much.”
Prepare the tagine up to 48 hours in advance and keep covered in the fridge.
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