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- Cuisine: Modern Australian
- Serves 6
Lamb is without doubt the classic meat when it comes to making tagines. It has enough flavour to cope with the spices and also sits well with the sweetness of whatever fruit you choose to use. Here we’ve used quinces, one of our absolute favourite fruits.
Ingredients
1 kg diced lamb1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp paprika
2 cloves garlic, crushed
1 onion, diced
1 cinnamon stick
Pinch of saffron threads
375 ml (1 1/2 cups) chicken stock
2 quinces, peeled, quartered and cored
2 tbsp honey
Salt and freshly ground black pepper
1 piece preserved lemon, soaked, pulp removed and rind thinly sliced
Coriander leaves
Preparation
Place the lamb, spices, garlic, onion, cinnamon and saffron in a large heavy-based saucepan. Cover with stock and bring to the boil. Reduce heat to low, cover with a lid and cook for 1–1 1/2 hours, or until the lamb is tender.Place the quinces in a small saucepan, cover with water, add honey and cook over a medium heat for 45 minutes, until tender. Drain, reserving the cooking liquid.
Check the lamb to ensure that it is tender. Adjust seasoning. If needed, add some of the quince poaching liquid to adjust the consistency. Add the quinces to the lamb tagine, along with the preserved lemon. Heat through completely.
Sprinkle with coriander leaves and serve with couscous.
If you enjoyed this Lamb and quince tagine recipe then browse more Moroccan recipes, Modern Australian recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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Hot Tips
Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Glossary
Verjus
A sour grape juice, which can be used in cooking.
