Serves four (Gluten Free, Dairy Free)
The lightly perfumed quince is well suited to Moroccan flavours where fruit often plays a part in savoury dishes. And you can’t get more Moroccan than a tagine! If you don’t actually have a tagine, you can use a Dutch oven or casserole dish and cook in the oven.
You can swap the shanks out for diced lamb shoulder or lamb neck.
Ingredients
3 garlic cloves, peeled and chopped (169105)
2 onions, peeled and sliced (168411)
4 lamb shanks(42258)
2 quince, peeled and quartered (165529)
2 tsp ground ginger (172109)
2 tsp ground coriander (172097)
½ tsp ground cumin (172910)
½ tsp ground cardamom (172891)
1 cinnamon quill (172912)
1 tsp sumac (57324)
1 tbsp honey (172860)
3 cups lamb stock (if you can get it, beef if you can’t) (83246)
2 tbsp tomato paste (666733)
Method
Heat your tagine or a large pan (or your Dutch oven if using), add a dash of oil and brown your lamb. Add the remaining ingredients, cover and simmer slowly (or place in a 150°C oven) for two hours.
Serve on a bed of fluffy couscous.