Tagine Of Lamb With Quinces

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 kg lamb shoulder, cut in 2 cm cubes
• 2 large onions, cut into 2 cm cubes
• 1/2 teaspoon mildly hot paprika
• 1 bunch fresh coriander, finely chopped
• 1/4 teaspoon powdered saffron
• 1/2 teaspoon ground ginger
• 500 g quinces, peeled,halved and cored
• 60 g butter
• 1 cup pitted prune

Recipe

• 1 place the lamb, and one of the onions in a heavy based pan.
• 2 season to taste with pepper and paprika, and cover with water.
• 3 add the coriander, saffron, and ginger and bring to the boil.
• 4 reduce the heat, cover and simmer for about 1 hour or until the lamb is tender.
• 5 cut the quinces into roughly the same size as the meat, and cook them and the second onion in the butter until they are lightly golden.
• 6 halfway through the cooking time for the lamb, add the cooked onions, quinces and prunes.
• 7 serve when the lamb is tender,.