Quinces
| 50 g | Butter |
| 50 g | Sugar |
| 3 | Quinces, cut into segments (Main) |
| 1 Tbsp | Cider vinegar |
| 1 stem | Rosemary |
| 1 | Lemon, zest and juice |
| 1 tsp | Ground mace |
Lamb tagine
| 1 ¼ kgs | Lamb shoulder, chunky cut (Main) |
| 2 tsp | Black pepper, freshly ground |
| 2 tsp | Smoked paprika |
| 1 tsp | Cayenne pepper |
| 5 cloves | Garlic, crushed with 1 tsp salt |
| 1 knob | Fresh ginger, large, grated |
| 2 | Lemons, zested |
| 1 bunch | Coriander, roots and stems finely chopped |
| 2 Tbsp | Oil |
| 2 large | Onions, chopped |
| ½ tsp | Saffron |
| 3 | Bay leaves |
| 1 cup | Tomato pasta sauce, choose a good quality one or use crushed tomatoes |
| 1 cup | Beef stock, or use water |
Directions
- To cook quinces, heat butter and sugar until bubbling. Add cut quinces along with cider vinegar, rosemary stem, lemon zest and ground mace and simmer gently until quinces are fork tender. Toss with the juice of the lemon. Serve with a lamb tagine or casserole.
- To make tagine, mix lamb with freshly ground black pepper, smoked paprika, cayenne, garlic crushed with salt, grated ginger, lemon zest and the finely chopped coriander roots and stems. Leave to marinate for 3 hours or overnight.
- Heat oil and sear the meat in batches until coloured. Remove meat.
- Add onion and saffron and cook gently until onion is soft. Add bay leaves, tomato pasta sauce or crushed tomatoes, beef stock (or water) and simmer for 1 hour, stirring often, until meat is melting. Remove from heat and leave to rest.