Ingredients
| ¼ cup | Olive oil |
| 300 g | Lamb shoulder, diced (Main) |
| 2 tsp | Turmeric |
| 2 tsp | Sweet smoked paprika |
| 1 ½ tsp | Ground cinnamon |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Fenugreek, (optional) |
| 1 | Quince, large, washed, peeled, cored and roughly chopped (Main) |
| 1 | Onion, peeled and roughly chopped |
| 1 | Carrot, small, peeled and roughly chopped |
| 1 stick | Celery, roughly chopped |
| 3 cloves | Garlic, peeled and roughly chopped |
| 1 piece | Fresh ginger, 2cm, peeled and finely chopped |
| 1 | Long red chilli, seeds removed and roughly chopped |
| 2 Tbsp | Unsalted butter |
| 1 cup | Couscous |
| 2 cups | Chicken stock, or water |
| 1 cup | Fresh coriander, roughly chopped |
| ½ cup | Mint, roughly chopped |
| ⅓ cup | Pine nuts, roasted |
Directions
- Gently heat olive oil in the bottom of a tagine or casserole dish over a low to medium heat. Add lamb and spices and gently cook, stirring often.
- Add quince, vegetables and butter, continue to cook gently for a further 10 minutes.
- Add couscous and cook for a further 2 minutes then add chicken stock and cover with a lid. Reduce heat to very low and allow tagine to cook for 2 hours, stirring occasionally. Add a little more liquid if the tagine looks dry.
- When all the liquid is absorbed and lamb, quince and vegetables are tender, remove lid, season to taste with salt and pepper and stir in herbs.
- Divide between 4 plates and scatter generously with pine nuts. Serve immediately as is or with natural yogurt or harissa if desired.