Lamb And Quince Tagine Recipes

Steps:

• Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown lamb shanks on all sides, about 4 minutes per side. Transfer lamb shanks to a bowl.
• Add onions, garlic, ginger, cinnamon, coriander, cumin, and cayenne to drippings in pot, and cook 4 minutes. Return lamb and any juices to pot, and add enough water to cover (about 5 cups). Add honey, 1/3 cup cilantro, and the saffron, and bring to a boil. Cover, reduce heat, and simmer gently until lamb is tender, about 2 hours.
• Meanwhile, bring 4 cups water to a boil. Add quinces and lemon juice. Cover with parchment cut to fit pan. Reduce heat, and simmer gently until tender but not falling apart, about 40 minutes. Drain, and then remove cores. Transfer half the quinces to a food processor, and puree. (Alternatively, mash with a fork.)
• Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until sauce has thickened, 20 to 25 minutes.
• To serve, season tagine with salt and pepper. Spoon couscous into bowls, top with tagine, and sprinkle with remaining 2/3 cup cilantro and the almonds.

Steps:

• Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
• Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
• Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
• Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.