Tagine of Lamb with Quinces

1. 1

   Place the lamb, and one of the onions in a heavy based pan.

2. 2

   Season to taste with pepper and paprika, and cover with water.

3. 3

   Add the coriander, saffron, and ginger and bring to the boil.

4. 4

   Reduce the heat, cover and simmer for about 1 hour or until the lamb is tender.

5. 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. 6

   Halfway through the cooking time for the lamb, add the cooked onions, quinces and prunes.

7. 7

   Serve when the lamb is tender,.

* Per serving · 4 servings · Values may vary.

No additional tips available.